Salt & Pepper
Tahini (sesame paste)
Roast carrot and garlic cloves in a preheated 400 degrees F oven for 30-35 minutes. Set aside to cool.
Whisk together tahini, olive oil, lemon juice, water, salt and pepper in a small bowl.
Place roasted carrots, garlic and drained chickpeas in a food processor. Pulse 4-5 times to break them. Pour the tahini dressing through the opening and process.
Stop and scrape the sides of the bowl to incorporate any unmixed chunks. Give it a taste and add more seasoning if necessary.