Fig salad with Sigdal dip

For the roasted carrot spread :

Preheat oven to 180°C. Meanwhile, scrape the carrots and peel the garlic cloves. Cook the whole carrots and garlic cloves in boiling salted water for 2 min. Drain and cut lengthwise. Place them on a sheet of parchment paper on the baking sheet with the garlic cloves. Drizzle the oil over the carrots. Sprinkle with cumin. Season with salt and pepper and bake for 30 min. Leave to cool.

For the chickpea hummus :

Rinse the uncooked chickpeas thoroughly. Place in a large saucepan, cover with cold unsalted water and bring to the boil over high heat. From the first broths, cook for 1 hour and 30 minutes. Stir regularly with a wooden spoon. At the end of cooking, drain the chickpeas with a colander and leave to cool. Blend all the ingredients together to obtain a smooth, homogeneous cream.

Serve your dips with your Sigdal quinoa and sunflower gluten-free Norwegian crackers, a few wedges of fresh figs and young salad shoots.