Here's the recipe edited to prepare with ease at your home sometime soon.
4 c. Carrots, chopped (about 5 carrots)
1 can (16oz) Chickpeas
1⁄2 c. Tahini
1 t. Ground Cumin
2 t. Kosher Salt
4 cloves Garlic
Juice of 2 lemons
In a saucepan, cover the carrots with water and bring to a boil.
Boil the carrots for 30 minutes or until tender. In the last 5 minutes of cooking, add the drained chickpeas to the boiling water. Heating the chickpeas will help create a smoother texture.
Drain the carrots and chickpeas. In a bowl combine all of the ingredients. Puree the mixture in batches using a food
processor. Serve with crudité, fresh bread and olives.