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Preheat oven to 400°F (200°C). Toss the chopped carrots, olive oil, garlic, cumin, saffron, turmeric, and half of the salt together on a baking sheet. Bake until carrots are tender and lightly caramelized, about 22 minutes.
While the carrots are roasting, combine the rinsed red lentils with 2 cups of water in a medium saucepan. Bring the water to a simmer over high heat, cover the pan, reduce heat to medium low and cook until red lentils are tender and the water has been absorbed, about 15 minutes.
Combine the roasted carrots and cooked red lentils (with all the garlic and spices) in the food processor and puree until smooth, about 1 minute. Add the tahini, lemon juice, and remaining salt and puree for another minute until very creamy and airy.
Taste the mixture and adjust seasoning and add more lemon juice, if needed. Serve immediately or store in refrigerator tightly wrapped for up to a week.