- 1 pound carrots, cut into 1” pieces
- 1, 15 oz can chickpeas
- 1⁄4 cup almond butter
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon caraway seeds
- 1⁄4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Preheat oven to 400°.
Place the carrots on a parchment lined baking sheet.
Drizzle with olive oil and sea salt. Toss to coat.
Place in the oven and roast for 30 minutes or until the carrots have begun to caramelize and are tender.
Place the chickpeas in the bowl of a food processor and pulse until finely minced.
Add the carrots and almond butter. Pulse until combined.
Add the remaining ingredients and process until smooth.