Mix the carrots with the garlic and oil on a baking tray lined with baking paper, season with salt.
Approx. 55 mins. in the centre of an oven preheated to 180°C.
Puree the beans until smooth along with 3/4 of the carrots and the oil, water and lemon juice, season. Serve the dip in a bowl, top with the remainder of the carrots and the micro greens.