5 carrots

3 tbs mustard

50g almonds

2 tbs olive oil

2 garlic cloves

1/2 canned chickpeas

2 lemons (squeezed)

1tsp smoked paprika

Parsley (roughly chopped to be used as a garnish)

Salt and Pepper

Toast the almonds in the oven at 180ºC/355ºF and then leave to one side.

Cut the carrots into thick chunks and place on a baking sheet with olive oil and, salt and pepper, and bake in the oven until they start to soften and shrivel, but dto not let them char.

Place the carrots, mustard, garlic, drained chickpeas, lemon juice, paprika, almonds and olive oil into a food processor and process until smooth. Taste the dip and season to taste, and add more olive oil if it is too thick.

Place in a small bowl with olive oil and chopped parsley leaves.