1 pound carrots, 1 (15-ounce) can chickpeas, drained, 1/2 cup fresh lemon juice, 1/4 cup carrot juice, 1/4 cup chunky peanut butter, 1/2 cup sesame paste, 2 garlic cloves, 1/2 teaspoon chicken bouillon powder, 1/2 teaspoon cumin, 3 dried red chilies, stems removed, 1/2 teaspoon fox point seasoning, 3 fresh mint leaves, 1/2 tablespoon olive oil.
Boil the carrots until fork tender. Dump the carrots and the remaining ingredients, except the oil into the food processor and process until smooth. Slowly add the olive oil, scrape down the sides and continue to process until the mixture is shiny and smooth. Transfer to a bowl and refrigerate for 4-hours. Serve with flatbread crackers, pita chips, sugar peas, cucumbers and sliced carrot sticks.