Felicity Spector's smashed chickpea, honey-roasted carrot & green tahini on toast

Every month in our Tea Bar, we invite a guest to create a special topping for our much-loved, sourdough crumpets. Our most recent 'crumpet collaboration' was the creation of Great Taste Award judge, food writer and friend Felicity Spector - and it was one of our most popular yet. So much so that we decided to give you the chance to recreate it at home. If you aren't lucky enough to have one of our crumpets to hand (available to take home from the Tea Bar or Brockley Market) try it on sourdough toast, or even toasted pita. 

What you need

The green tahini

Makes 200g (8 portions)

• 75g tahini
• 75g water 
• 40g lemon juice
• 1 garlic clove
• 1 tsp salt 
• 10g parsley
• 5g coriander 
• 15g of carrot tops

The mashed chickpea

Makes 300g  (2 portions)

• 250g chickpeas 
• 4 cloves garlic
• A pinch of paprika
• 1/4 tsp of toasted cumin seeds   
• 1 tbsp of honey 
• 75ml olive oil
• 2 tbsp water 
• Season with salt & pepper to taste

The honey’d carrots

• 300g baby carrots with tops attached
• 3 tbsp olive oil
• 2 tsp honey
• A few stalks of fresh thyme (or 0.5 tsp dried)
• Pinch of salt 
• Grind of pepper 

Plus a sourdough crumpet, a slice of toast or pita bread. 

Method

The green tahini

1. Combine the garlic, salt, and herbs in a blender and whizz until finely chopped.
2. Add the tahini and water and whizz again until it's a thick liquid. If it goes a bit grainy, slowly add more water as it blends until it reaches the right consistency.
3. Decant it into a squeezy bottle or jar and keep it in the fridge for up to a week.

The mashed chickpea

1. Put the unpeeled garlic cloves in a preheated oven (200c) for 10-15mins or until fragrant.
2. Peel the garlic and put in blender, then add cumin seeds, olive oil, paprika, water and olive oil. Blend until smooth liquid.
3. Add the chickpeas and gently pulse. Alternatively you can put them in a bowl and mash with a potato masher. You want a rough, chopped consistency. Give a stir through to make sure it’s all mixed then season to taste. 

 Honey'd carrots

1. Combine everything but the carrots in a mixing bowl.
2. Preheat a roasting tray in the oven at 200c for 5mins.
3. Add your carrots - they want to sizzle as they hit the pan. 
4. Cool for 15mins, shaking the tray every 5 for even colour. Then add honey to tray and cook for a further 5 mins to caramelise. 

To serve

1. Toast your sourdough or pita (or one of our crumpets!) 
2. Spread a nice thick layer of mashed chickpea
3. Add warm honey’d carrots on top.
4. Drizzle with green tahini.
5. Sprinkle with chopped fresh carrot tops and a sprinkle of smoked paprika.