Carrot Tahini Hummus with Carrot Top Pesto - alive magazine

Ingredients

• 2 cups (500 mL) carrot tops or fresh dill, roughly chopped
• 1/2 cup (125 mL) raw pine nuts, more for serving
• 1/4 cup (60 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) lemon juice
• 1/4 tsp (1 mL) sea salt
• 1 garlic clove, peeled
• 4 carrots, roughly chopped
• 1/2 cup (125 mL) raw tahini
• 3 Tbsp (45 mL) lemon juice
• 2 Tbsp (30 mL) water, plus more as needed
• 2 Tbsp (30 mL) white miso paste
• 1 tsp (5 mL) ground cumin
• 1 cup (250 mL) cooked chickpeas