Carrot, butterbean and caraway dip

Method

1. Heat the oven to 180°C/160°Cfan/gas 4. Line a baking tray with non-stick baking paper.
2. In a bowl, toss the carrot slices with a drizzle of olive oil, the orange juice and a pinch of salt. Spread over the baking tray and roast for 15-20 minutes or until tender. Remove and allow to cool slightly.
3. Toast the spices in a dry frying pan over a gentle heat for a couple of minutes, stirring, until they release their aroma. Remove from the heat, then grind in a pestle and mortar or spice grinder.
4. Blend the carrots and spices with the remaining ingredients, except the dukkah, in a blender or food processor until smooth. Transfer to a bowl, drizzle with olive oil and sprinkle with dukkah to serve.