This is a great recipe to get some vegetables into your kids. Pack it into school lunches served with some celery sticks or crackers.
Preheat oven to 190 degrees.
Place the carrots in a single layer in a roasting tin and rub oil, coconut oil and salt and pepper into the carrots.
Bake for 25-30 mins or until carrots are really tender. Allow to cool.
Place carrots and olive oil into a food processor and process until smooth.
Add the garlic, tahini, ginger, lemon juice and mix again until smooth.
Add a little water if too thick. Add extra seasoning if you feel it needs it.
Store in an airtight container for up to 5 days in the fridge or otherwise freeze half and then defrost when needed.