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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.
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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.
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3
Add cumin, coriander, ginger, and cinnamon to a dry pan. Toast over medium heat a couple minutes until fragrant.
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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.
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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.
