Hummus and Carrot Casserole

Soak chickpeas overnight in plenty of water and then drain. In a saucepan cover chickpeas with water and simmer over medium heat about 40 minutes. Then drain in a colander, rinse under cold water and drain well.

While the chickpeas cook, peel the carrots, trim and halve lengthwise depending on the size or cut into quarters. Bring vegetable broth in a pot to a boil and cook carrots over medium heat for 5-6 minutes. Remove and drain, taking care to collect 80 ml (approximately 2 3/4 ounce) broth.

Squeeze lemon. Puree chickpeas with 4 tablespoons lemon juice. Peel garlic and squeeze through a press garlic. Add tahini paste and broth collected for chickpea puree and mix well so that consistency is creamy. Season with salt, pepper and cumin.

Grease a baking dish with oil, add mashed chickpeas, spread carrots over and sprinkle with soy creamer. Crumble feta over top, sprinkle with sesame seeds and bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F) for about 25 minutes.