1/4cupwater or chickpea cooking liquidplus more if needed
Salt to taste
Fresh Cilantro/Coriander, chopped,a small handfulYou can use parsley if you like or leave the herbs out altogether
Preheat your oven to 200C. Line a baking sheet with aluminium foil or parchment paper.
Peel the carrots. Place on the baking tray with the garlic. Rub 1 tbsp olive oil on the vegetables and sprinkle with salt & pepper. Roast for 20 minutes, until the vegetables are cooked through. Let them cool.
Once the vegetables are cooled, add them to the food processor along with the chickpeas, tahini, lemon juice, turmeric, cumin, olive oil, water ( or chickpea cooking liquid)and salt. Blitz till smooth. Taste and adjust for seasoning.
If the hummus is too thick, add some more liquid. Once your hummus has reached the consistency you prefer, add the herbs and blitz for a couple minutes extra to make it creamier and fluffier. This will also ensure the herbs don't get completely blended in the dip and look like bright green flecks in the hummus.
Spoon on to a bowl or plate, top with olive oil and serve. Enjoy!