Mary Berry served up spicy carrot hummus with harissa paste and herb flatbreads on Mary Berry’s Quick Cooking.

The ingredients for the garlic and herb flatbreads: 225g plain flour, plus extra for dusting, 2 tbsp olive oil, plus extra for frying, 130ml warm water, 2 garlic cloves, crushed, 2 tbsp freshly chopped parsley and 1 tbsp freshly chopped basil.

For the spiced carrot hummus: 2 smallish carrots (about 125g in total), coarsely grated, 1 x 400g tin chickpeas, drained and rinsed, 2 garlic cloves, crushed, ½ lemon, juice only, 150ml olive oil, 2 tsp tahini and 2 tsp harissa paste.

See recipes by Mary in her book titled: Mary Berry’s Quick Cooking available from Amazon now.