Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

Peel and chop the carrots, then place them on the tray. Drizzle with olive oil, season with salt, and toss to coat evenly.

Roast for 20–25 minutes, until the carrots are soft and caramelised but not burnt on the edges.

Allow them to cool slightly, then transfer to a food processor along with the remaining ingredients. Blitz until completely smooth and creamy.

Spoon into a small serving dish, drizzle with extra olive oil, and sprinkle with paprika.

Serve with your favourite crackers or fresh veggie sticks.