Bring a large pot of salted water to a boil. Add the carrots and blanch them for about 6 minutes, or until fork tender. Transfer the carrots to a bowl of ice water to cool.
Trim and discard the ends of the carrots, cut the carrots into chunks, and add them to a food processor. Pulse until finely chopped.
Add the tahini, olive oil, water, lemon juice, honey, salt, smoked paprika, coriander, and cumin. Process until smooth and creamy, scraping down the sides of the processor as needed. Taste the dip and season with more salt, honey, or lemon juice if desired.
Garnish the dip with the pistachios, sesame seeds, pomegranate seeds, torn mint, and a good drizzle of olive oil.