Start by preheating the oven to 425.

Line a cookie sheet with parchment paper and drizzle with olive oil.

Peel the carrots into half-inch sticks and place them in a bowl. Add a quarter cup of harissa to the carrots and mix until the carrots are fully coded with the harissa. Don't be afraid of getting your hands dirty to make this happen.

Arrange the carrots on the cookie sheet in a single layer. Give the carrots a little room so that they have a chance to caramelize.

Slice the red onion into half-inch discs and place them on the parchment paper. Slice the top of the head of garlic and put it on the cookie sheet. Drizzle the top of the head of garlic with a bit of olive oil

Roast the carrots, onion, and garlic for 25 to 30 minutes or until the edges of the carrots are caramelized.

After draining and rinsing your canned white beans, add them to the food processor with the roasted vegetables, salt, fresh ground pepper, lemon juice, and chopped mint leaves.

Blend everything for 2-3 minutes on high. You might need to stop the food processor halfway through and use a spatula to scrape down the sides before continuing. You want the dip to be smooth and have a consistent texture.

Try to taste the dip to determine whether you want to add more heat with more harissa.

Serve the roasted carrot dip in a bowl with a drizzle of olive oil, a dollop of harissa, and a sprinkling of chopped mint for garnish.