Carrots, when roasted to perfection in the oven, become much sweeter and goldenly unctuous. Combine the sweet tang of roasted carrots with savory spices like cumin and chili powder, as well as a fair amount of lemon juice and olive oil, and you've got yourself a truly delectable dip.
Preheat the oven to 400°F, and line a baking sheet with parchment paper (without parchment paper works too, but I would recommend using it). Halve 3 to 4 large carrots so that they are even in size and shape, lightly coat them with olive oil and then lay them flat side down on the parchment-lined baking sheet. Sprinkle with salt and ground black pepper, then bake for 20 minutes, flip the carrots over, and bake for another 15 minutes, or until entirely tender and soft when poked with a fork.
In a cast-iron pan over medium heat, lightly toast the walnut halves for 5 minutes or until fragrant and browning slightly. Add the walnut halves to a food processor along with the ginger root and garlic, then pulse lightly a couple times.
Once the carrots are done roasting, add them to the food processor too, along with lemon juice, olive oil, ground cumin, chili powder, salt and ground black pepper. Process until the roasted carrot dip has a nice consistency - smooth but with a little texture still (careful not to completely purée it). Add more lemon juice or salt, to taste. Serve immediately while warm with crackers, toasted bread, or fresh veggies. Or store in the fridge for up to a week or week and a half.