2. Toss carrots with 2 tablespoons olive oil and spread onto a baking sheet. Brush beet and garlic bulb with a little olive oil and wrap each one with aluminum foil Place on the side of the baking dish. Roast for about 35 to 40 minutes of until the carrots begin to caramelize. Remove from the oven and set aside to cool.
3. Peel the roasted beet and squeeze the flesh from the garlic bulb; place in a food processor together with the carrots, chickpeas, tahini, the spices, Tulia Strawberry Vanilla Snack, any remaining olive oil, and the lemon juice. Process until very smooth and creamy, adding enough water to get the desired consistency. Season to taste with salt and pepper.
4. Transfer the dip to a serving bowl and garnish with chopped dill and a drizzle of pomegranate molasses. Serve with a choice of crudités and flat bread. Enjoy!
