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If your vegetables aren’t already charred or crisp at the edges (after roasting, for example), griddle them in a hot pan to get some scorch marks.
Put the vegetables and all the remaining ingredients except the fresh herbs in a food processor and season.
Pulse to a smooth-ish consistency, depending on how chunky or smooth you like your dip. (Alternatively, just chop finely by hand.)
Taste and add more lemon juice, paprika or salt and pepper, as you like, or a splash of water if too thick.
Scrape into a bowl, drizzle with oil and sprinkle with the herbs. Serve with warm flatbread for dipping.