Prep time 50 minutes
Yield: Serves or Makes 2
Peel and cut the carrots in half. Cut the small turnips in half, bigger ones in quarters. Combine the vegetables with the unpeeled garlic cloves, shallots, olive oil, maple syrup, thyme and lemon juice. Season with salt and pepper.
Bake for 20 minutes at 190°C. Remove from the oven, stir, sprinkle with pistachios and bake for 10-15 minutes more, or until lightly browned.
Drain the chickpeas, combine with all other ingredients in a food processor, and blend to a creamy purée.
Combine all ingredients for the tahini sauce in a bowl.
Serve the roasted vegetables with hummus, tahini sauce and micro greens. Sprinkle with chili peppers and black sesame, drizzle with olive oil and lemon juice. Enjoy!