10-12 whole baby Carrots, roughly chopped, greens removed

3 cloves Garlic, skins on

2 tbsp. Olive Oil

Sea Salt, ground White Pepper, Red Pepper Flakes, and Cumin Seed, to taste

a heaping 1/3 cup White Beans

1/4 cup Tahini

2 tbsp. Gordy’s Thai Basil Jalapeño Brine

6 Gordy’s Thai Basil Jalapeños, whole

Juice from 1 Lemon

4 Gordy’s Thai Basil Jalapeños, chopped

Pre-heat oven to 425º, and arrange carrots and garlic on a baking sheet. Drizzle with olive oil and spice as desired, then roast for 25 minutes, or until tender throughout. Allow to cool. Remove skins from garlic cloves.

Transfer carrots and garlic to a food processor, and add white beans, Thai Basil Jalapeño Brine, whole Thai Basil Jalapeños, and lemon juice. Pulse until smooth.

Transfer to a serving bowl and top with chopped Thai Basil Jalapeños. Serve with chips, crudites, or pita.