Preheat the oven to 200C
Cut the carrots into small chunks and rub in the oil, cumin, coriander and a big pinch of salt and pepper. Roast for 30 minutes until cooked through.
Once roasted, place in the blender with the juice of 1/2 a lemon, tahini, garlic, tamari and blend until smooth. Top with hemp seeds and serve with chopped veggies as crudités.