2 cups low-sodium vegetable broth, or water
1 pound carrots, peeled and coarsely chopped
2 medium garlic cloves
1 (15-ounce) can chickpeas, also known as garbanzo beans, drained
4 tablespoons extra-virgin olive oil
3 tablespoons tahini or almond butter
4 to 5 large ice cubes
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey, plus more as needed
Kosher salt and freshly ground black pepper to taste
Place the broth or water in a small saucepan and bring to a boil over high heat. Add the carrots and garlic, reduce the heat to medium, and cook until very tender, about 10 minutes.
Remove from the heat and let cool slightly. In the bowl of a food processor fitted with the blade attachment, combine the carrots, garlic, 1 1/2 cups of the cooking liquid, and the chickpeas.
Process until the mixture is very smooth. Add the olive oil, tahini or almond butter, and ice cubes and pulse until smooth.
Add the lemon juice, and honey, season well with salt and pepper, and pulse to combine. Taste and adjust the seasoning, adding more salt, honey as desired.
Cool in the refrigerator for about 1 1/2 hours before serving.