salt(to taste; will vary depending on whether you use canned chickpeas)
chopped fresh cilantro(optional) for serving
Instructions
Preheat the oven to 350 degrees Fahrenheit. Pierce any thicker carrots with a sharp knife. Place the carrots on a lined baking sheet or in a lined roasting pan, and lightly spray or rub them with oil.
Roast the carrots for about 45 to 60 minutes, flipping/stirring halfway through, or until completely tender.
In a food processor or blender, add the garlic, tahini, ginger, lemon juice, and rice vinegar, and blend until the mixture is as smooth as possible (it may be difficult to get it very smooth right now if you have a large food processor).
Once the carrots are cool enough to handle, peel them if desired and roughly chop them. Add them to the food processor and continue blending.
Once the carrots are incorporated, add the chickpeas and warm water. Blend until the mixture is completely smooth, adding more water a tablespoon at a time as needed.
Blend in all of the spices, and taste for salt and additional lemon juice to your preference.
Serve garnished with fresh cilantro.
Notes
My carrots yielded about 1.5 cups once roasted and roughly chopped, in case you'd like to convert the recipe to baby carrots, sweet potato, or winter squash.