Preheat oven to 350°F. Line a baking sheet with parchment.
In a mixing bowl, combine the carrots, fennel, garlic, 2 tbsp. olive oil and salt, to taste. Spread evenly on the baking sheet and roast for 30 minutes or until the carrots are tender when pierced.
Place the roasted carrots into a food processor and process for a few minutes until it starts to puree. Add in the chickpeas, tahini, lemon juice, cumin and water; continue to process, scraping down occasionally, until you have a smooth mixture. Adjust seasoning to taste.
Transfer mixture to a serving bowl and top with a drizzle of olive oil, paprika and fennel fronds. Enjoy with fresh veggie dippers, crackers, chips or pita bread wedges and a refreshing ginger kombucha tea.