Instructions
Follow the steps and taste along the way.
Prepare the carrots
Preheat the oven to 220 °C. Peel the carrots and cut them into pieces about 2 cm in size. Toss them with the olive oil and 1.5 g of salt, then spread them out on a baking sheet. Add the whole, unpeeled garlic clove.
Roast the carrots
Roast for 25 to 30 minutes at 220 °C. Turn the pieces after 15 minutes. The carrots are ready when they can be easily pierced with a fork and have browned in places around the edges. Let them cool for about 10 minutes; squeeze the garlic out of its skin.
Toast the seeds
Put the pumpkin seeds in a dry pan and toast for 2 to 3 minutes over medium heat. Shake the pan often; when the seeds become fragrant and lightly browned in places, transfer them to a plate. Set aside 5 g for sprinkling.
Blend the base
Add the roasted carrots, roasted garlic, cream cheese, lemon juice, ground cumin, black pepper, and the remaining 1 g of salt to a blender. Blend until smooth and thick, scraping down the sides of the blender once if needed.
Finish the spread
Stir in 25 g of the toasted pumpkin seeds, or briefly pulse them in the blender so some pieces remain visible. Taste the spread: the lemon should pleasantly balance the sweetness of the carrots, and the seasoning should be mildly salty. Serve at room temperature and sprinkle with the reserved seeds.
