Step 1

Heat 1 tablespoon oil in a large, deep skillet with a tight-fitting lid over medium. Add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add garlic and cook, stirring often, until sizzling, about 30 seconds. Add carrots and 1 teaspoon salt; stir to coat in oil. Add ¼ cup water and cover with lid. Cook, shaking skillet occasionally, until carrots are tender, about 15 minutes. Let cool, uncovered, for 5 minutes.

Step 2

Transfer carrot mixture to a food processor. Add tahini, lemon juice, several grinds of pepper, and remaining 3 tablespoons oil and ½ teaspoon salt. Process until smooth, about 1 minute. Transfer to a serving bowl. Swirl top with a spoon and drizzle with oil. Sprinkle with paprika.