Turn the oven on at 220 degrees, 200 degree fan, gas mark 7

Add the carrot slices, cumin seeds and whole garlic cloves to a baking tray and drizzle with olive oil, shaking the tray to coat everything in the oil

Place in the heating oven for around 20-25 minutes until soft and golden

Before starting the breadsticks line a large baking tray, or grease it

Put the dry ingredients into a bowl and stir well to combine

Add the liquid ingredients and bring together into a dough using your hands (see tip above)

Remove cherry tomato-sized pieces of dough from the bowl and roll into a ball

Using the palm of your hand roll the ball out into a long thin stick - I make them around 30cm or to fit my baking tray

Gently move them to the prepared tray and continue until all the dough is used up

Sprinkle with seeds (not sesame if you're avoiding all allergens) or herbs if you like

Add to the oven with the carrots (give then a poke to check if they are soft) and bake for around 10 - 15 minutes depending upon how hard you like them (the longer you leave them, the harder they'll get)

Once you are happy that the carrots are soft and the breadsticks are hard, remove everything from the oven

Allow the carrot mix to cool a little before peeling the garlic cloves and discarding the 'skin' leaving the soft inside

Put the carrots, seeds, garlic (minus skin), 30g olive oil, 200g chickpeas and juice of lemon into a small food processor or blender and combine until smooth

Season to taste and serve. Or store in the fridge for up to 3 days in a sealed container