Ingredients   

500g carrots, roughly chopped
200g can chickpeas, drained & rinsed
1/8 cup chickpea brine
Handful parsley, roughly chopped
Juice of 1 lemon
2 garlic cloves
½ teaspoon paprika
¼ cup sunflower seeds
2 tablespoons olive oil
Pinch of salt 

Method   

Preheat oven to 180°C and place carrots on an oven tray with olive oil

Bake for 20 minutes or until golden. Add the garlic cloves with 10 minutes remaining. Remove and allow to cool

Add chickpeas, carrots, garlic, chickpea brine, salt, lemon juice and paprika to a food processor and blend until smooth

Transfer to a bowl, drizzle with more oil, and top with parsley leaves, sunflower seeds and chickpeas

Serve with chopped vegetables and pita bread