Roast Carrot and Chilli Salt Dip with Crunchy Chickpeas

Difficulty: Easy | Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian

If you're after something a bit different for arvo snacks, this one does the trick. The carrots turn sweet and jammy in the oven, then Chooki's Chilli Chicken Salt brings a warm kick that works a treat with crunchy chickpeas on top.

Step 1: Roast

Heat the oven to 220°C. Toss the carrot chunks and chickpeas with the olive oil and Chooki's Chilli Chicken Salt on a lined tray, then add the garlic clove. Roast for 25 minutes, giving everything a good toss halfway, until the carrots are soft and the chickpeas are starting to crisp.

Step 2: Blend

Set aside a heaped cup of the chickpeas for topping. Squeeze the roasted garlic from its skin, then blitz it with the carrots, tahini, Greek yoghurt and lemon juice until smooth. Add a splash of water if you want it a bit looser.

Step 3: Crisp

Return the reserved chickpeas to the oven for another 8 to 10 minutes until crunchy and deep golden. Let them cool for a minute so they stay crisp.

Step 4: Serve

Spoon the dip onto a plate or into a shallow bowl, swirl the top, then scatter over the crunchy chickpeas and parsley. Serve straight away while the topping still has plenty of crunch.

Tip: This is unreal with cucumber sticks, gluten-free crackers, or spread into a sandwich with rocket the next day.