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Preheat your oven to 450°F.
Peel 2lbs small carrots and cut any thick ones in half lengthwise so the carrots all roast evenly.
Toss the carrots with the olive oil, salt, spices. Spread them evenly across a baking sheet.
Roast for 18-20 mins until the edges are nice, blistered, and softened up.
For the base, whip the greek yogurt, garlic, fresh herbs, and olive oil until smooth with the juice and zest of a small lemon.
Give it a taste and adjust with more salt or lemon if you like, and if you like tahini, feel free to drizzle in some more!
Spread your whipped yogurt on a plate, add the warm carrots on top, then top with some crushed walnuts (or pine nuts or pecans), some more fresh finely chopped herbs, some feta cheese crumbled, chili flakes, and a little drizzle or two of honey if you like.