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Sharing platter with smoky roast carrot houmous


Serves 6

Ready in about 45 minutes, plus cooling

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

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Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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