Preheat the oven to 400° F (205° C) and line a baking sheet with parchment paper.

Peel and cube the potatoes, if you haven’t already. Chop the carrots and any other veggies you’d like to add. Place them on a parchment-lined baking sheet. Add the chickpeas, harissa paste, and 2 teaspoons of the oil. Toss well to coat.

In a small bowl, mix black pepper, salt, herbs, and paprika. Sprinkle this mixture over the veggies and chickpeas, then toss again to coat.

Prepare the garlic for roasting by removing the extra outer peel but leaving the individual cloves intact. Slice about 5 mm off the non-root end, so all of the garlic cloves are exposed. Drizzle the remaining oil over the garlic, and place it in the center of the baking sheet. Cover the garlic with some foil or parchment.

Bake the garlic and veggies for about 25 minutes. Check the potatoes for doneness. If they aren’t fork tender, bake for 5 minutes more. Remove from the oven, and let the garlic cool.

Add walnuts, lemon zest, spices, salt, pepper flakes, and nutritional yeast to a food processor. Process into a coarse mixture. You can leave it as is, or toast it for a stronger, melded flavor. To toast, heat a small skillet over low heat, add a teaspoon of olive oil, stir in the walnut mixture, and toast 2 to 3 minutes until fragrant. Remove from heat and let sit for a few minutes in the pan to deepen the flavor.

In the same food processor, add the white beans, tahini, harissa, olive oil, lemon zest, salt, lemon juice, and cold water. Blend for about 30 seconds.

When the veggies are done, add the cooled roasted garlic from the baking sheet to the food processor by squeezing it out of the cloves. Blend again until smooth, adding more water as needed, to get a really smooth, creamy puree. Taste and adjust seasonings.

Spread the harissa bean puree on a plate. Top with roasted veggies and chickpeas, sprinkle generously with the walnut crumble, and finish with fresh herbs such as parsley, cilantro, or basil. Add a drizzle of lemon juice.

You can also make this into wraps. Warm a pita, add the roasted veggies, a good scoop of harissa bean dip, some greens, walnut crumble, and a drizzle of lemon juice.