8 ounces carrots, peeled and cut into 1-inch pieces
3 cloves garlic, peeled and left whole
2 tablespoons plus 1/2 cup extra-virgin olive oil
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Root vegetable chips, for dipping
If using organic chickpeas, you may need to add 1/4 cup water just to loosen the mixture, as they tend to be a bit drier and tougher than regular canned beans.