Preheat oven to 400 °F
Wash and scrub carrots, then slice them longways onto sticks. Try to keep them uniform in size so they cook evenly. Cut each carrot in half lengthwise, the cut in half lengthwise again.
Put carrots in a baking dish, add 1 tbsp. olive oil, a pinch of salt, then mix to coat the carrots.
Bake for 20 - 30 minutes until fork tender, not mushy. Cool.
Add the roasted carrots to the food processor and pulse of break up the carrots. I like to leave them a bit coarse. Add the tahini, lemon juice and zest, olive oil and blend until smoooth. Salt to taste.
To plate: Add several spoonfuls to a serving plate and top with fresh mint leaves, thinly sliced green onions, and a drizzle of olive oil.