Underdark Lotus with Fire Lichen Spread

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 pound carrots (about 4 large), peeled and chopped
• ¾ teaspoon cumin seeds or sweet paprika
• 1 teaspoon cayenne
• 3 tablespoons olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• ⅔ cup cold water, plus more as needed
• ¼ cup fresh lemon juice
• ¼ cup tahini
• Radishes, sliced cucumbers, or romaine lettuce leaves for dipping

Instructions

1. Preheat the oven to 425°F with a rack in the middle of the oven.
2. On a large rimmed baking sheet, toss together the chickpeas, carrots, cumin, cayenne, and 2 tablespoons of the olive oil. Sprinkle with ½ teaspoon salt and lots of pepper. Roast until the carrots are tender, about 25 minutes.
3. Transfer the roasted carrots and chickpeas to a food processor or blender. Add the water, lemon juice, tahini, and remaining 1 tablespoon olive oil. Blend until completely smooth, adding more water, 1 tablespoon at a time, as needed to make the spread smooth and creamy.
4. Spoon the spread into a serving bowl, set the bowl on a large plate, and drizzle with olive oil. Arrange the radishes, sliced cucumbers, or romaine around the bowl, ready for dipping, and serve immediately.