Add raw cashews to a small bowl and cover with warm water. Soak for at least 4 hours, up to overnight.

Preheat oven to 375 degrees F. While oven is heating, wash carrots and cut in half lengthwise and crosswise, creating about 4-inch pieces. Add carrots to a parchment paper-lined baking sheet, drizzle with a tablespoon of olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast carrots in oven for 45 minutes, turning once or twice, until carrots are roasted and browning, but not burnt.

Drain and rinse cashews and add to the bowl of a food processor. Add roasted carrots, garlic cloves, juice of 1 lemon, ¼ teaspoon salt, ¼ teaspoon black pepper and ½ teaspoon smoked paprika.

Run food processor on low, stopping to scrape down sides, until mixture is well combined. While food processor is running, drizzle in ½ cup olive oil. Continue running until dip has the texture of hummus. Serve or store in refrigerator for up to 5 days.