Middle Eastern Carrot Spread with Carrot Top Pesto and Carrot Jam

Carrot spread
16 oz. can butterbeans, drained (cannellini or garbanzo beans can be substituted)
8 oz. roasted carrots, cut into pieces
1/2 cup tangerine or fresh orange juice
1/3 cup olive oil
1/4 cup tahini
1/4 cup white vinegar
2 tbsp. honey
1 garlic glove, peeled
2 tsp. garam masala
Zest of 1 lemon
Juice of 1 lemon
1/2 tsp. sea salt

Carrot top pesto
3 cups lightly packed carrot top leaves
2 cups baby spinach
1 cup extra virgin olive oil
1 cup grated Parmesan
2/3 cup pine nuts
2 garlic cloves, peeled
Pinch of salt
Pinch of ground black pepper

Carrot jam
2 cups carrot peels
1 cup Granny Smith apple, diced
2 1/2 cups Riesling
2 1/2 cups granulated sugar
3 tbsp. lemon juice
1 tsp. cinnamon
1/2 tsp. ground cardamom
120 g pectin
1/2 tsp. vanilla extract
16 slices bread, toasted