Bottom line, use this as a guide. Don't hesitate to adjust as you see fit.
Roasted Carrot Spread
1 lb carrots
4 cloves garlic, with the skin still on
~ 1 tablespoon olive oil
~ 1/2 teaspoon spice rub* to sprinkle
1 teaspoon spice rub*
1 tablespoon tahini
¼ cup plain or Greek yogurt. Or Crème Fraiche
Juice from ½ lemon, maybe more
Preheat oven to 425F, convection roast if you have it. Place a piece of parchment paper on a sheet pan. If using large carrots, peel, but if using smaller/fresher carrots, just scrub. Split carrots if large.
Put carrots and garlic on sheet pan. Drizzle olive oil over (note – I never measure), and sprinkle with spice rub (maybe a ½ teaspoon.. again, I don’t measure). Toss with your hands to get everything evenly coated. Spread out carrots; put the garlic in the center. Wash your hands, then put the pan in the oven. If using convection, turn the carrots and garlic every 10 minutes or so. The garlic will be done first, in about 20 minutes. (The garlic is done when it is soft.) The carrots should be done in 25 – 30 minutes. The carrots are done when they are soft and edges are starting to brown. If not using convection, turn every 15 minutes, and they will be done in 30 – 45 minutes (again, the garlic will be done sooner).
Let the carrots cool. Squeeze garlic out of its skin into a food processor. Add carrots and remaining ingredients (start with ¼ to ½ teaspoon of salt, and a good grind of pepper), then process until fairly smooth. Taste .. add more salt, lemon juice, yogurt, or spice rub to suit your taste. Serve with crackers, pita, or bread.
* Spice rub:
1 part ground cumin
1 part ground coriander
1 part mild chili powder