4 medium carrots, peel and cut into 4” chunks (if organic, just wash and leave peel on) 1 head of garlic, cloves separated and peeled 1 tbsp ground cumin 2 tbsp olive oil salt to taste 1 16oz can of chickpeas 3 tbsp tahini Juice from 1 lemon pepper to taste extra oil to garnish cayenne pepper, garnish (optional) Preheat oven to 400. Toss the carrots, garlic, cumin and a good pinch of salt with the oil. Wrap in a packet of aluminum foil and roast until everything is soft, about 30-40 minutes. Pour the contents of the foil packet into the food processor along with the chickpeas, tahini, lemon and a few grinds of pepper. Process until smooth. Spoon contents into a serving bowl and top with a drizzle of oil and a few sprinkles of cayenne pepper. Serve with raw veggies, pita chips or whatever dip-ables strike your fancy!