Ingredients
Farinata:
100g chickpea or gram flour
400ml water
1 1/4 teaspoons salt
4 1/2 tablespoons olive oil
1/2 large red onion, thinly sliced (save the other half for the dip)
Handful pitted black olives
A handful fresh sage leaves
Dip:
2 carrots, chopped into inch cubes
1 tbsp olive oil
2 tbsp harissa (adjust to taste)
1 tbsp tahini
1 tin chickpeas rinsed and drained
100 ml water
juice of 1 lemon
seasoning to taste
Directions
Preheat the oven to 180C
In a bowl, combine the chickpea flour and water
Mix in the sliced red onion, olives and seasoning
Pour into a greased tray and bake for 20 minutes
To a seperate tray, add the chopped carrots and any remaining red onion
drizzle with olive oil and roast
To a blender, combine the carrots, tahini, chickpeas and harissa
Blend to combine, adding water as needed.
Season to taste
Serve together
