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Preheat oven to 400 degrees.
Cut carrots into 1-inch sized chunks, toss in olive oil and sea salt, and place on baking sheet along with garlic cloves. Bake 20 minutes until carrots are tender and lightly browned on edges.
In food processor, combine cooked carrots, garlic, tahini, lemon juice, cumin, carrot tops, and water and blend until smooth.
Serve sprinkled with pinch of smoked paprika, and garnished with more carrot tops.