Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.
Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, a can of chickpeas, drained and rinsed, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.