Ingredients

• Roasted carrots & za’atar oil
• 1 bunch young carrots, trimmed and washed well
  
• 1 handful toasted pistachios, roughly chopped
  
• 1 handful parsley leaves, roughly chopped
  
• Sea salt and black pepper
  
• 1 tablespoon za’atar
  
• 2 tablespoons extra-virgin olive oil
  
• Sea salt
  
• ¹/₈ teaspoon red chile flakes
  

• Whipped hummus
• 1 (439-gram) can chickpeas, with liquid (or 150 milliliters aquafaba with 260 grams cooked chickpeas)
  
• 2 garlic cloves, chopped
  
• 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  
• ¹/₃ cup (80 ml) tahini
  
• ¹/₈ to ¹/₂ cups (60 milliliters to 125 milliliters) water
  
• Sea salt and black pepper