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Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large onion (chopped) and 2 carrots (sliced) and cook for about 4 minutes, until softened. Stir in 3 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook for 1 more minute until fragrant.
Add 3 cans chickpeas (drained and rinsed), 4 cups vegetable broth, ½ teaspoon salt, and pepper. Bring to a gentle simmer and cook for 15 minutes so the flavors blend.
Scoop out about 2 cups of the soup (about half chickpeas and half broth) and transfer to a blender or tall jar. Add 2 tablespoons lemon juice and 3 tablespoons tahini for extra creaminess. Blend until creamy.
Turn off the heat and stir the blended mixture back into the pot. Add the lemon zest and taste for seasoning, adding more salt or lemon if needed. Serve with a drizzle of olive oil, black pepper, and 1 small handful fresh dill or another herb you like.