Soak the chickpeas overnight and boil in a pressure cooker with some salt until soft.
Leave them to cool to room temperature and store in the refrigerator for a couple hours to chill.
Wash and peel the Carrots. Pat them dry with a towel, transfer to a large dish, add Olive oil and Paprika to the Carrots and give them a mix
Transfer to a baking trey and roast at 425F for 20-25 mins
Once roasted, remove from the Oven and leave to cool
To a blender add the Roasted Carrots, Chickpeas, Salt, Tahina, Lime Juice, Aquafaba and Garlic Cloves.
Blend to a smooth consistency. Add more Aquafaba if needed.
Transfer to a bowl.
Top with Olive Oil and slivered Pistachios or any other toppings of your choice.
Refrigerate for an hour and enjoy!!