350g carrots, washed, trimmed and cut into 2cm chunks
3 cloves garlic, unpeeled
2tsp cumin seeds
2tbsp olive oil
1 (410g) can of chick peas in water, drained
juice of 1 lemon

salt and freshly ground black pepper

For the crudités:
1 carrot, peeled and cut into batons
1 green pepper, cut into batons
10 cherry tomatoes
10 button mushrooms

This makes a tasty change to traditional houmous and is a perfect for lunchtime accompaniment or break time snack. Plus all the veg help your little ones on their way to 5-a-day.

Preparation time: 10mins Cooking time: 15mins Serves: 4

Per serving: 181 calories, 8g fat, 1.2g saturates, 11.7g sugars, 0.6g salt

Roasted Carrot and Houmous Dip


Preheat the oven to 220ºC/Fan 200C/400ºF/Gas Mark 6. Place the carrots in a small roasting tin, add the garlic, cumin and 1tbsp of the olive oil, then toss to mix – tuck the garlic under the carrots. Roast for 15-20mins or until the carrots are lightly charred and tender.


Add the chick peas to the roasting tin and stir well to capture all the cooking juices. Slip the garlic from their papery skin – discard the skin. Transfer to a food processor, add the remaining oil and lemon juice and then whiz on the pulse setting to form a creamy puree. Season to taste with salt and ground black pepper.


Transfer to a tuperware pot and pack for lunch with vegetable crudités.