Preheat oven to 375 degrees
Slice garlic head in half length wise, top generously with oil, double wrap in tinfoil and roast until caramelized
Toss carrots and both peppers in olive oil and roast in oven until soft and charred about 25 minutes
While the veggies are roasting in a small pan, toast the cumin, coriander, and fennel seeds over medium heat until fragrant, set aside to cool, when cool enough to handle grind into powder in a mortal pestle or spice grinder
When the vegetables are cool enough to handle, either chop finely into a paste or blend in a food processor
Add the spice mix, lemon, salt/pepper and olive oil until desired taste and consistency
Enjoy with things like hummus, roast chicken, or fish!