Roasted Root Vegetable Dip

Name: Roasted Root Vegetable Dip
Ingredients: 3 pounds root vegetables for roasting (e.g. turnips, rutabagas, parsnips, carrots, celery root or sweet potatoes), scrubbed and cut into 1-inch pieces; 2—3 tablespoons extra-virgin olive oil; 1 large shallot, peeled; 2 cloves garlic, peeled; 1 teaspoon sea salt; 1 teaspoon freshly ground pepper; 2 whole lemons, juiced; ¼ quarter cup Sesame Tahini Paste*; 2—4 tablespoons extra-virgin olive oil; 1 cup sesame seeds of choice; 2—4 tablespoons mild olive or grapeseed oil; Salt to taste (optional)