Ingredients:

  • 1 lb carrots, peeled and sliced into rounds
  • 2 tbsp olive oil
  • 3 cloves garlic, peeled and whole
  • 1/2 tsp salt
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 3 tbsp warm water
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss sliced carrots and whole garlic cloves with 2 tbsp olive oil and salt.
  3. Spread vegetables in a single layer and roast for 25–30 minutes until carrots are tender and exhibit charred, mahogany-colored edges.
  4. Remove from oven and let cool for 5 minutes.
  5. In a food processor, combine tahini and lemon juice. Process for 30 seconds until the mixture is pale and whipped.
  6. Add ground cumin, garam masala, turmeric, and cayenne pepper; pulse briefly to incorporate.
  7. Add the roasted carrots, roasted garlic, and drained chickpeas to the processor.
  8. Blend on high for 2–3 minutes, drizzling in warm water one tablespoon at a time until the texture is velvety and smooth.
  9. Taste and add an extra pinch of salt if needed.