Red chili pepper (also chile or chilli))
(diced, with seeds)
1 of 1 lemon
Lemon peel (zest)
(divided into 1/4 cup + 2 teaspoons)
(or to taste)
Tomato paste, canned
Preheat the oven to 400 degrees F. Line a small baking sheet with parchment. Trim the ends off of the carrots and place them on the baking sheet. Toss the carrots with 2 teaspoons of the olive oil and some salt and pepper to taste. Slide the carrots into the oven and roast until tender and lightly browned on all sides, flipping them over at least once. This took about 25 minutes for me. Cool the carrots thoroughly.
Meanwhile, in the bowl of a food processor fitted with the “S” blade, add the cooked chickpeas, ground cumin, coriander, caraway, garlic, diced chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop the carrots into smaller pieces and add them to the food processor as well. Pulse the mixture a few times until you have a coarse mixture. Scrape the bowl down with a spatula and put the food processor on “high” while you drizzle the remaining 1/4 cup of olive oil into the bowl via the feed tube.
Once you have a smooth purée, check the dip for seasoning. Adjust the seasoning level to your liking and then scrape the dip into your serving vessel of choice. Top the dip with suggested garnishes (pomegranate seeds, toasted pine nuts, crispy brussels sprout leaves, chopped parsley and extra drizzle of olive oil) and serve with crackers, endive leaves, rough cut veggies etc.