Step 1

Place the carrots, cauliflower, onion, and garlic cloves in a medium bowl. Pour 1 tablespoon of the olive oil over the vegetables and toss to coat. Spread the vegetables in a single layer on a baking sheet sprayed with non-stick cooking spray.

Step 3

Roast the vegetables for 25 minutes. Stir one time about halfway through the cooking time. Remove from the oven, and let cool for 10 minutes.

Step 5

Add the chickpeas to the bowl of a food processor. Add the cooled vegetables, salt, black pepper, basil, and coriander. Puree on high for about 20 seconds, or until the mixture turns into a spreadable paste and all vegetables are finely chopped. Scrape the sides of the bowl as needed.

Step 7

Add the olive oil. Puree for 30 to 45 more seconds, until the mixture becomes somewhat smooth. Remove from the food processor and serve.