1

Preheat the oven to 375ºF and line a baking sheet with parchment paper. Add the chopped carrots along with 1 tbsp of the olive oil, smoked paprika and ¼ tsp salt. Toss to combine and then place in the oven to bake for 45 to 50 minutes, until softened and slightly browned in spots. Let cool slightly.

2

Meanwhile, add the lentils along with the water to a small saucepan over medium heat. Bring to a boil, and then reduce the heat to low and simmer for 20 minutes, or until cooked and tender. Drain any excess water and set aside.

3

In a blender or food processor, add the cooked carrots, drained lentils, harissa paste, garlic, lemon and pumpkin seeds. Begin processing, while adding the remaining olive oil. Slowly drizzle in the ice cold water, starting with ⅓ cup until smooth.

4

Pour into a bowl, serve with crackers, pita and/or veggies.

5

Store leftovers in a sealed container in the fridge for up to 1 week.

6

Substitutions: No smoked paprika: use regular paprika. Harissa: depending on the brand you buy, spice levels can vary, start with 1 tbsp and add more as you want. No pumpkin seeds: use another nut such as almonds, or seed such as sunflower seeds No red lentils: use brown or green lentils instead.