Preheat oven to 425. On a baking sheet, toss chopped carrots and whole garlic cloves with olive oil and a generous sprinkle of salt and pepper. Spread in an even layer and roast until tender and starting to brown, about 30 minutes, flipping once or twice. Remove from oven and allow to cool.
Once carrots and garlic have cooled to room temperature, add them to the bowl of a food processor with the remaining ingredients. Process until smooth. Taste and adjust spices as necessary. If you like yours a bit hotter, add more harissa! Serve with crackers or chips. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/08/moroccan-spiced-roasted-carrot-dip/