Preheat oven to 400 degrees F. Line large baking sheet with parchment paper.

Place carrots, shallot, 2 tbsp olive oil, salt, pepper and smoked paprika on baking sheet. Toss to combine, spread in single layer.

Bake 30-35 minutes until carrots are fork tender.

Transfer cooked carrots to food processor or blender with remaining olive oil, garlic, harissa, lime juice, lemon juice and tahini.

Blend until smooth, scraping sides as needed.

Transfer dip to bowl. Drizzle with oil, top with dill, sesame seeds, flaky salt.

Serve warm with veggies, crackers or pita.