Preheat the oven to 425°F.

In a large bowl, toss roughly chopped carrots and medium-diced onion with olive oil and kosher salt until evenly coated.

Spread onto a sheet pan in a single layer. Roast until deeply caramelized and tender – about 30 minutes.

Transfer the roasted vegetables to a blender or food processor.

Add crème fraîche and blend until silky smooth. Season with kosher salt to taste.

Let cool slightly – can be served warm or at room temperature.

Add toasted hazelnuts, sesame seeds, coriander seeds, cumin seeds, black pepper, and flaky salt to a mortar and pestle or food processor.

Pulse or crush until coarsely ground – you want texture, not powder.

Transfer the dip to a serving bowl.

Scatter dukkah generously over the top.

Arrange sliced dates and cilantro leaves and stems over the dip.

Serve with Firehook Everything Like the Bagel crackers.