1. Put the carrots, onion and garlic cloves on a baking tray then add the spices and some oil and combine.  
2. Roast in the oven for about 30 minutes at 180°c and until carrots are slightly tender.
3. Once cooked, leave to cool while you make the dip.
4. Put the vegetables (including garlic) in a food processor, and blend until smooth.  
5. Add the lemon juice, tahini, salt and pepper.  Keep blending and tasting until you get it how you like it.
6. Serve as a dip with vegetables and/or bread.