Carrot Hummus, With Carrot Top & Asparagus Ends Salsa

_Ingredients:

• 1 cup chopped carrots
• 1 tin of chickpeas
• 1⁄2 cup aquafaba (liquid from the chickpeas)
• 4 tablespoons tahini
• 2 tsp cumin
• 1⁄2 tsp coriander
• 100 ml water
• Juice from half a grapefruit or lemon
• 1 tsp grated fresh ginger
• 2 cloves of garlic
• Salt & pepper
• 1 bunch of asparagus

_{Instructions:}

1. Cut the carrots into rounds. Place the carrots and two cloves of garlic on a baking tray. Drizzle with olive oil, salt, and pepper. Bake in the oven at 180°C for 20 minutes until soft.
2. In a food processor, add the roasted carrots, garlic, chickpeas, tahini, aquafaba (this is the liquid from the chickpeas), grated cumin, coriander, and water. Blitz until smooth, scraping down the sides often. Add the juice of the lemon or grapefruit and season with salt and pepper as required. Blitz again.
3. Cut off just the ends of the asparagus and set them aside. Place the asparagus on a baking tray, drizzle with olive oil, and cook for 10-12 minutes at 200°C. Cooking time may vary depending on the thickness of the asparagus.
4. To make the salsa, in a blender, add washed carrot top leaves, the cut-off ends from the asparagus, red wine vinegar, olive oil, and garlic. Blitz.
5. Remove the asparagus from the oven.
6. To assemble, spoon the hummus into a bowl and spread it around using the back of the spoon, leaving a dip in the middle. Cut the asparagus into pieces. Place the asparagus in the middle and drizzle over the salsa Verde. Serve with crackers.