Preheat oven to 425 degrees F. Slice any large carrots in half lengthwise. Toss carrots with olive oil, cumin, and salt. Roast 25 - 30 minutes or until edges are golden and crisp, flipping carrots halfway through.
Meanwhile, toss garlic or shallot with lime juice and salt, and set aside for 5 minutes or so.
In the bowl of a food processor, pulse to combine the garlic or shallot with lime juice and salt, cilantro or other herbs, and green onion. Scrape the sides and with food processor running, add tahini. Add more lime juice or salt to taste. Add water one tablespoon at a time until you have the desired consistency – mixture should be pillowy but not drippy. Note that the mixture will firm up considerably in the fridge.
Serve carrots over a dollop of green tahini, and alongside couscous, toast, or flatbread. Top with cilantro leaves and pepper flakes, and add a lime wedge to each plate.