Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix the carrots with 1 tablespoon of the olive oil and the salt and pepper in a medium bowl. Pour the carrots onto the lined baking sheet and roast in the oven for 18–20 minutes, until they are golden brown around the edges. Stir the carrots once, halfway through roasting. Remove from the oven and let cool.

Once cooled, place the roasted carrots, chickpeas, garlic, lemon juice, tahini, and olive oil in a food processor and process until combined. Add the cumin, lemon zest, paprika, cayenne and salt, and process again. With the motor running, slowly drizzle in the water until the desired consistency is reached. Process until completely smooth and creamy, scraping down the sides of the container if necessary. Pulse in the cilantro at the end of processing. Adjust the seasonings to taste.

Transfer to a bowl and serve with chopped cilantro, a sprinkling of paprika, and a drizzle of olive oil.

Excerpt from Whole Food Energy by Elise Museles. Courtesy of Barron’s Educational Series ©2016