4-5 medium carrots, scrubbed & trimmed, cut lengthwise into quarters
1/4 cup + 2 tsp olive oil, divided
Salt & pepper
1 cup cooked chickpeas
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground caraway
1 fat clove of garlic, peeled & chopped rough
½ rough-diced fresh chili, to taste, seeds removed (optional)
Zest and juice of half a lemon
1 tsp. tomato paste
2 Tbsp. tahini
Preheat oven to 400° F. Line a small baking sheet with parchment. Toss carrots with 2 teaspoons of the olive oil and some salt and pepper to taste and spread on baking sheet. Roast until tender and lightly browned on all sides, flipping over at least once. Allow to cool.
In a food processor, put chickpeas, cumin, coriander, caraway, garlic, diced chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop carrots into smaller pieces and add. Pulse mixture a few times. Put food processor on “high” and drizzle remaining 1/4 cup of olive oil into bowl via feed tube, until smooth.
Check for seasoning and adjust. Top the dip with garnishes, such as pomegranate seeds, toasted pine nuts, crispy Brussels sprout leaves, chopped flat leaf parsley, and extra drizzles of olive oil. Serve with crackers, endive leaves, rough cut veggies, etc.
We thank thefirstmess.com for this recipe.