Combine 1 can of drained chickpeas with 1 pound of roasted carrots, 1/4 cup tahini, 2 Tbsp. grated fresh lemon juice, 2 Tbsp. of olive oil, 1 Tbsp. crushed red chili flakes, 1 tsp paprika, salt, and pepper in a food processor. Process with 1/4 cup of water until it has a smooth, creamy texture, adding more water as needed. Serve with lots of olive oil, cracked pepper, and more chili flakes over the top.