Roasted Carrot Red Lentil Dip

• 1 pound carrots, peeled and chopped into 1-inch pieces
• 6 large cloves garlic
• 5 tablespoons olive oil, divided
• 1 cup red lentils
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1/2 teaspoon dried
• 1/8 teaspoon cinnamon
• 2 tablespoons fresh lemon juice
• 4 tablespoons tahini
• 2 tablespoons minced fresh flat-leaf parsley
• Salt and pepper

1. Preheat oven to 425F. Put garlic (with peel still on) in foil, drizzle with 1 TB oil, and wrap securely. Toss carrots with 1 TB oil and a pinch of salt and pepper and arrange on a baking pan. Roast carrots and garlic until tender and caramelized (about 40 minutes), giving the pan of carrots an occasional toss. Cool; peel garlic.
2. Add lentils and 2 c water to a medium saucepan; bring up to a boil, then cover the pan, turn the heat down to a simmer, and cook until the lentils are mushy (about 8-10 minutes), stirring occasionally. Take off the lid and cook until thickened (about 2 minutes), stirring constantly. Cool.
3. Add cumin, coriander, ginger, and cinnamon to a dry pan. Toast over medium heat a couple minutes until fragrant.
4. To the bowl of a food processor, add peeled garlic, carrots, and 2 TB oil; pulse until they form a chunky paste. Pulse in the toasted spices along with 1 tsp salt and 1/4 tsp pepper. Add lentils, lemon juice, and tahini and pulse to combine.
5. Stir in parsley; taste and season with additional salt and pepper as desired. Transfer to a serving bowl and drizzle remaining 1 TB olive oil on top before serving. Serve with crudites, toasted pita chips, crackers, or bread.

carrots, garlic, olive oil, red lentils, cumin, coriander, cinnamon, lemon juice, tahini, parsley, salt

Taken from food52.com/recipes/9852-roasted-carrot-red-lentil-dip (may not work)