Carrot Tahini Hummus with Carrot Top Pesto - alive magazine

Ingredients

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