Method

• 1.
  For the hummus, place all ingredients except lemon juice in a food processor and whiz, scraping down the sides occasionally, until smooth and combined. Add a little warm water to thin out if needed. Season to taste, add lemon juice and pulse until combined. Set aside.
• 2.
  Place 2 tbs harissa paste and 2 tbs of warm water in a bowl, and stir to combine and loosen paste. Place carrot in a large bowl and drizzle over half of the harissa mixture and 2 tbs olive oil. Season to taste and toss well to combine.
• 3.
  Preheat oven to 220°C.
• 4.
  Grease a large baking tray and line with baking paper. Transfer carrot to prepared tray and bake, tossing occasionally, for 20-25 minutes until carrot starts to caramelise and darken around the edges.
• 5.
  Place a large non-stick frypan over a medium heat. Drizzle over remaining 2 tbs (40ml) olive oil and add carrots and remaining 1/2 tbs harissa paste. Stir through pine nuts and cook, tossing gently, for 1-2 minutes then add the maple syrup, and cook, tossing frequently, for 1-2 minutes until carrot is glazed. Remove pan from the heat, add dill, season to taste and toss gently to combine.
• 6.
  Spoon hummus into a large serving bowl or plate. Spoon over the glazed carrot and sprinkle extra dill sprigs and extra pine nuts. Drizzle with extra olive oil to serve.