Roasted-Carrot Dip

For this recipe I roast chopped carrots with whole coriander and cumin seeds before blending them with feta and honey. The roasting brings out the sweetness of the carrots while lightly toasting the whole spices, giving them a richer, nuttier flavor. The preserved lemon adds a salty, intensified citrus note to an unexpected dip.

Serve with warmed pita bread, sliced baguette, your favorite crackers, or freshly cut vegetables.