450g large carrots, trimmed and halved
Low-calorie cooking spray
1 tsp sweet smoked paprika
1 tsp cumin seeds
400g can chickpeas (undrained)
3 garlic cloves
Juice of 1½ lemons
2 tbsp pomegranate seeds
Pinch of dried red chilli flakes
6 medium eggs
Mixture of cooked, peeled king prawns, peeled carrots, radishes, yellow pepper strips, red and yellow cherry tomatoes, and red chicory leaves
1 Preheat your oven to 180°C/fan 160°C/gas 4. Put the halved carrots on a large non-stick baking tray in a single layer, spray with low-calorie cooking spray and sprinkle with the paprika and cumin seeds. Roast for 25 minutes, or until really tender.
2 Leave the carrots to cool, then transfer to a large food processor with the chickpeas, garlic, lemon juice and some freshly ground black pepper. Whizz until smooth, then divide between 2 bowls. Sprinkle one with the pomegranate seeds and the other with the chilli flakes.
3 Before serving, boil the eggs for 7 minutes, then peel and halve. Serve the dips with the eggs, prawns, carrots, radishes, peppers, cherry tomatoes and chicory