Method
1. Preheat your oven. Toss carrots in oil, salt and pepper. Roast on a baking tray at about 200–220 °C (≈ 400–425 °F) for 20–30 minutes, flipping once about halfway, until the outsides caramelise and the carrots are tender but still have a bit of bite.
2. Smear a generous layer of hummus directly onto your serving plate.Drizzle your sweet‑chilli sauce lightly around the edges of the plate (for that splash of flavour and colour).
3. Once carrots are cool enough to handle, arrange them on top of the hummus. Scatter over some fresh thyme leaves.
4. Just before serving, squeeze a good dose of fresh lemon over everything, it brightens the dish beautifully. Serve and enjoy!
