In a skillet over medium heat, add olive oil. Once shimmering, toss in chopped onions and sauté until soft, about 5 minutes.

Sprinkle in the cinnamon and cumin, cooking for an additional 2 minutes until fragrant.

Introduce sliced carrots to the skillet. Cook around 15 minutes, stirring frequently, until tender and caramelized.

Allow the carrot mixture to cool slightly. Transfer it to a food processor.

In the food processor, add hazelnuts, orange juice, orange zest, tomato paste, remaining olive oil, parsley, and red pepper flakes.

Process the mixture until smooth, adjusting with more olive oil for desired texture.

Transfer the dip into a serving bowl and enjoy with pita chips, veggie sticks, or as a spread.