Count Dracula's Roasted Carrot Dip

2 pounds peeled carrots, cut into chunks
4 cloves garlic
1 tablespoon cumin seeds
3 tablespoons olive oil, divided
1 teaspoon sea salt
3 tablespoons tahini
1 tablespoon line or lemon juice

Roast carrots, garlic, cumin seeds, 2 tablespoons olive oil and salt for 35 minutes, then allow to cool.

Place carrots in food processor until almost smooth. Then add extra oil, tahini and lime juice. Blend briefly. Adjust seasoning.

Serve as a dip with crackers, breadsticks or pita chips.