Roasted carrot hummus

1.  Preheat the oven to 180 degrees Celsius or bake the carrots in the air-fryer. 
2. Add the washed carrots to a parchment-lined tray, drizzle with the olive oil, herbs, salt, and pepper, and drizzle with honey. (Here, you can add some chickpeas along with the carrots to roast for 15-18 minutes until golden. )
3. Once the carrots have roasted, use 1/2 of the carrots to make the hummus.
4. Add the hummus ingredients to a high-speed blender and blend until über smooth, add more ice cubes if needed, this will make the hummus even smoother. 
5. For the hot honey, just before serving heat the honey and the chili flakes until just a tad bubbly, then use it to decorate the hummus. 
6. Once all the elements are ready, layer the hummus onto a serving platter, then the carrots, crispy chickpeas, Dukkah, pomegranate seeds, herbs, and a drizzle of hot the honey. 

Hazelnut Dukkah 

1. In a small skillet over medium heat, toast the hazelnuts and hazelnuts for about 2 minutes, or until fragrant. Add the sesame seeds and fennel seeds and toast about 1 minute more, stirring often to prevent burning.
2. Transfer the nuts and seeds to a food processor and add the cinnamon, coriander, cumin, and ¼ teaspoon of salt. Pulse until well chopped. Season to taste with more salt, if desired.
3. Store in a glass container at room temperature for up to two weeks.