Carrot Hummus Cucumber Cups

Preheat oven to 350ºF and place the carrots and garlic on a baking tray. Drizzle with 1 tablespoon of olive oil. Roast for 15 minutes.

Whilst carrots are roasting, grab cucumbers and, using a vegetable peeler or a small knife, cut strips down the cucumbers. Cut each cucumber into slices about 2 to 3 inches long, depending on how deep you want your cucumber cups. Using a melon baller or teaspoon, scoop most of the flesh from each cucumber, leaving a little at the bottom of the cup to hold in the filling.

Remove the carrots and garlic from the oven and place in a food processor with all the remaining ingredients, including the last 2 tablespoons of olive oil. Whizz on high speed for 2–3 minutes, until hummus is smooth and delicious!

Leave the hummus to cool in the fridge, before taking a tablespoon and dolloping the hummus into the cucumber cups!