170g tub 0% fat total Greek yoghurt
1tsp Mexican spice mix (or hot paprika)
Parboil the carrots for 5 min.
Place drained carrots in a tub and add the spice. Close the lid and give it a good shake.
Spread carrots on a baking sheet and roast in a hot oven for about half an hour.
Meanwhile drain and rinse the chickpeas, and boil for ten minutes to soften (I used the carrot water).
Place the carrots and chickpeas into a food processor and add the yoghurt. Mix until smooth.
Garnish with chives - I've got garlic chives growing.