Bring a medium saucepan with salted water to a boil. Drop in the carrots and cook until very softened, about 10 to 15 minutes. Drain and set aside to cool slightly. 

To a blender or food processor (if you don’t have a high-powered blender, you may want to use a food processor), add the roasted garlic cloves, ground cumin, coriander, juice from one lemon, harissa paste, olive oil, walnuts and cooked carrots. Pulse until very smooth, scraping down the sides as needed. Give it a taste and adjust the salt to your liking; I added about 1 teaspoon. Garnish with a drizzle of olive oil, chopped walnuts and sumac. 

Preheat oven to 375 degrees F. Line a baking sheet with parchment. Place eggplants side by side, along with the head of garlic and roast in the oven for 1 hour. Let cool for about 10 minutes and then slice the eggplants in half. Scoop out the flesh and transfer to a blender or food processor, along with 2 cloves of roasted garlic, Italian parsley, tahini paste, lemon juice and a few liberal pinches of salt. Blend until smooth. Give it a taste and adjust the salt to taste. Garnish with a drizzle of olive oil and Italian parsley. 

To make the Feta Green Goddess Dressing:

To a blender, add the mayonnaise, feta, basil leaves, Italian parsley, mint, garlic clove, lemon juice and olive oil; pulse until very smooth, scraping down the sides as needed. Garnish with a few basil leaves and a tablespoon of crumbled feta.