Arrange the carrots on a large rimmed baking sheet. Drizzle with the oil and sprinkle with the cumin, red pepper, black pepper and 1 teaspoon kosher salt. Roll the carrots around to coat with oil and spices.
Roast the carrots until they're tender when pierced with a skewer or point of a knife, 25 - 35 minutes depending on their size.
Meanwhile, make the Whipped Feta Dip: Put all the ingredients in a food processor and process until smooth and creamy. Transfer to a bowl.
Serve the carrots on a platter or board with the dip alongside, or on individual plates with a big spoonful of dip on each.
To roast red bell peppers, put the whole peppers on a hot barbecue grill, under a broiler or directly over a stovetop gas flame until blackened on all sides. Put the peppers in a bowl and cover. When cool, peel off the skin, remove the stem and seeds. Store peeled peppers in the refrigerator for a week or so.