Preheat the oven to 220ºC (430°F).

On a baking tray, combine carrot slices, cumin seeds, and garlic cloves.

Drizzle with olive oil, ensuring everything is coated, and roast in the oven for 20-25 minutes until soft and golden.

While the carrots are roasting, line or grease a large baking tray.

In a bowl, combine the dry ingredients for the breadsticks.

Add the liquid ingredients and use your hands to form a dough.

Divide the dough into cherry tomato-sized pieces and roll them into balls.

Roll the balls into thin sticks, about 30cm (14in) long, or to fit your baking tray.

Transfer the sticks to the tray and continue until all the dough is used.

Optionally, sprinkle with seeds or herbs of your choice.

Place the tray in the oven with the carrots and bake for 10-15 minutes, depending on your desired level of crispiness.

When the carrots are soft and the breadsticks are ready, remove everything from the oven.

Allow the roasted carrot mix to cool slightly before peeling the garlic cloves and discarding the skins, leaving the soft insides.

In a food processor or blender, combine the roasted carrots, cumin seeds, garlic, olive oil, chickpeas, and lemon juice until smooth.