2 lbs. carrots, cleaned, peeled, and chopped
4 large cloves garlic
1/4 cup, 1 Tbs. olive oil, plus more for garnish
Sea salt and ground black pepper, to taste
2 tsp. cumin
1/2 tsp. minced fresh ginger
1 tsp. harissa, or more to taste
1 Tbs. minced cilantro
1 cup water
Handful of torn cilantro leaves for garnish
1 lime, cut into wedges
4 whole wheat pita or naan bread, heated and torn into pieces, or seed crackers
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Coat the carrots and garlic cloves with a tablespoon of olive oil and season with salt and pepper. Roast for 45 to 50 minutes, or until slightly golden and tender when pierced with a knife.
Working in batches if necessary, combine the roasted carrots and garlic, olive oil, cumin, ginger, harissa, and cilantro in a food processor. Pulse until the spread is smooth, adding up to one cup of water, if needed.
Season with salt and pepper to taste. Transfer to a serving bowl and garnish with torn cilantro leaves, a drizzle of olive oil, and lime wedges. Serve with warm pita, naan bread, or seed crackers.
Cooled and covered, the spread can be refrigerated for up to five days.