Stacked hummus with The Moreish One

Ingredients

1 jar chickpeas, drained (we love Bold Beans)

5 tbsp tahini

3 garlic cloves

1-2 lemons, juiced

Salt and pepper

3 handfuls greens, sliced eg. kale, swiss chard, spinach, spring greens

2 tbsp The Moreish One

200g baby carrots

2 cloves garlic, minced

Olive oil

Salt and pepper

Hemp seeds (optional)

Method

1. Preheat the oven to 180C.

2. Cut the baby carrots in half. Toss in olive oil and minced garlic. Season and roast for 15-20 minutes until cooked through.

3. While the carrots are roasting start the hummus.In a food processor, add the drained chickpeas and blend for 2 minutes, adding a tablespoon of cold water if needed.

4. Add in tahini, half of the lemon and garlic and blend for a further 5 minutes, with an additional tablespoon or two of water if needed.

5. Taste and season. Add extra tahini or lemon to taste. Adjust consistency with cold water if desired.

6. Set the hummus aside and heat a medium sized frypan. Add in 2 tbsp of The Moreish One with 1C of water, and mix to combine.

7. Add in your greens and simmer for 5-10 minutes until wilted and soft (if using baby spinach this will only take 2 minutes). Season.

8. If desired, warm the hummus over a gentle heat.

9. Spread onto plates, layer with the braised greens and top with the roasted carrots. Drizzle with olive oil and hemp seeds. Serve with pita bread.