Red Lentil Hummus

Preheat oven to 400 degrees. Add carrots to baking tray, drizzle with 1 tablespoon olive oil, and sprinkle with curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat all carrots and spread carrots on baking sheet in an even layer. Wrap garlic cloves in a sheet of aluminum foil, creating a loose foil pack, and place on baking sheet with the carrots. Roast in the oven for 45 minutes, or until carrots are fork-tender and golden brown, tossing about halfway through. While the carrots and garlic are roasting, bring water and lentils to a boil in a medium saucepan. Reduce heat and simmer uncovered for 10 to 15 minutes, or until tender, stirring occasionally. Strain off excess water and reserve. Add roasted carrots, 3 tablespoons of olive oil, and cooked lentils to a food processor. Remove roasted garlic from foil and add. Then add tahini, lemon juice, coriander, 1/2 teaspoon salt, cumin, cayenne pepper, and 1/2 teaspoon black pepper. Process for 1 to 2 minutes or until mostly smooth, stopping to scrape down the sides as needed. If dip is too thick, use reserved cooking liquid to thin until you reach desired consistency. Spoon the dip into a bowl and serve with optional fresh parsley and your choice of dippers.