- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 6 tablespoons olive or canola oil, plus more for drizzling
- 1 teaspoon honey
- 1 pound carrots, trimmed and well scrubbed
- 3 large unpeeled cloves garlic, smashed
- Flaky sea salt
- Freshly ground black pepper
- Juice of 1/2 lemon
- Juice of 1 orange
- 3 tablespoons tahini (may substitute smooth peanut butter)
1.Preheat the oven to 400 degrees. Have a medium roasting pan at hand.
2.Toast the cumin and coriander seeds in a small dry skillet for about a minute until just fragrant. Use a mortar and pestle to grind them to a fine-ish powder. Transfer to a large bowl; whisk in 4 tablespoons of the oil and all the honey.
3.Cut the carrots into 1/4-inch chunks, then add to the spiced oil along with the garlic. Toss to coat and season withsalt and pepper to taste. Scrape the dressed carrots into the roasting pan and spread in an even layer; roast, turning once, until the carrots are tender and just starting to char slightly around the edges, 25 to 35 minutes.
4.Cool slightly, then transfer the roasting pan’s contents to a food processor, slipping the garlic cloves out of their skins as you do so and scraping as much of the crusty brown bits, spices and oil as possible into the food processor. Add the lemon and orange juices, tahini and the remaining 2 tablespoons of oil. Puree until smooth. Adjust the seasoning as needed.
5.Transfer to a serving dish and lightly drizzle with more oil.