Preheat oven to 450 F. Prep your sheet pan (wrap it in foil, silpat on top is the vibe here)

Rollcut your carrots and throw them in a big bowl with the following: ½ cup harissa paste, 1 tablespoon za’atar, 3 garlic cloves finely grated, ¼ cup extra-virgin olive oil and salt to taste. Mix it all up, dump it on your sheet pan and throw it in the oven for 40-50 minutes. (Stir it around halfway through to keep the seasoning from getting burnt. It’s done when it’s just starting to become fork-tender, remember this is your “meat”)

Pull out that food processor because you’re about to whip up a couple things

Hummus - Drain the can of chickpeas over a bowl or pyrex measuring cup (you’re going to need that aquafaba to thicken it up). Pulse the chickpeas, add the tahini, garlic, cumin, lemon juice, salt and (optional) seasoning. Add a little bit of the aquafaba at a time until the consistency is hummus-like. Scrape out the food processor, give it a quick rinse and then onto the next sauce!

Green Sauce - Pulse the cilantro, scallion and serranos together, add the ½ cup tahini and add a little bit of water at a time (generally up to a maximum of ½ cup). This sauce should be more liquid than the hummus, maybe the consistency of thin yogurt.

Slice up your salad topping - cucumbers, cherry tomatoes, mint, lemon juice and za’atar.

Once the carrots are done you are ready to assemble! The order of operations in this household is tortilla, smear of hummus, carrots, green sauce and then the fresh salad on top. Enjoy!