Puy lentil hummus and carrot and cumin hummus with garlic toasts

This full-flavour trio is dedicated to all things mellow and earthy: roast garlic is subtle, carrots are sweet, tahini and lentils are nutty. I serve the hummus in bowls, with a pile of crisp toasts alongside.

SERVES 4

PREPARATION TIME: 20 MINUTES

COOKING TIME: 1 HOUR 15 MINUTES

1 garlic bulb, unpeeled

olive oil, for drizzling

2 seeded bread rolls

For the lentil hummus

175g (6oz) puy lentils or tiny blue-green lentils, rinsed and drained

4 sun-dried tomatoes in oil

2 tablespoons chopped parsley

1 tablespoon lemon juice

For the carrot hummus

2 large carrots, sliced

2 tablespoons olive oil

300g (10½oz) cooked chickpeas or 400g (14oz) tin chickpeas, well drained

1 tablespoon light tahini

a pinch of ground cardamom

1 tablespoon lemon juice

Preheat the oven to 200°C (400°F/Gas 6). Slice the top off the garlic bulb to just expose the cloves. Drizzle with olive oil and wrap loosely in foil, sealing securely. Bake for 30 minutes or so until soft. When cooked, squeeze the garlic from the bulb into a bowl, mash with a fork and add a good drizzle of olive oil and a pinch of salt Cut the bread rolls into slices 5mm (¼in) thick at most, and brush both sides with the garlic mixture. Spread out on a baking tray and place in the oven for a few minutes until just turning golden at the edges.

To make the lentil hummus, cover the lentils with 500ml (17floz) water in a saucepan and bring to the boil. Simmer gently for about 30 minutes, stirring occasionally until the liquid has been absorbed. Transfer to a blender and add 1 teaspoon of the garlic mixture, the sun-dried tomatoes and a drizzle of their oil, parsley and lemon juice. Blend to a rough purée, adding a little water if necessary, and season to taste with salt and pepper.

To make the carrot hummus, put the carrots in a saucepan with enough water to cover them. Add the oil and a pinch of salt and bring to the boil. Simmer for 8 minutes until the carrots are tender. Pour the whole lot into a blender with the chickpeas, tahini, cardamom, lemon juice and 1 teaspoon of the garlic mixture and blend to a purée. Serve with the garlic toasts and lentil hummus.