1. For the dip, preheat oven to 200°C. Place the carrots in a roasting pan and add the garlic,
spices and olive oil. Season to taste and toss to combine. Roast, tossing occasionally, for 35-
40 minutes until carrots are roasted and lightly caramelised. Remove from the oven and stand
to cool completely.
2. Place the cooled carrot mixture in a food processor and add the chickpeas, three-quarters
of the feta and mint. Pulse until combined but still slightly textured. Season to taste. Transfer
to a serving bowl, scatter over remaining 50g feta, extra mint and drizzle with extra olive oil.
Serve with grissini and roasted chickpeas.
3. For the spritz, place the ginger, honey and 2/3 cup (160ml) water in a small saucepan over
medium heat, and stir until combined. Remove from the heat, cool, then stir in lime juice.
Place ice cubes in glasses with as much or as little of the syrup as you like. Top up with
sparkling wine and serve with lime wedges.
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