Peel carrot and cut into thin (1/4"/0.5cm) sticks.
Wash bell peppers and cut into thin (1/4"/0.5cm) sticks.
Wash celery, remove white part and leaves and cut into thin (1/4"/0.5cm) sticks.
Add vegetable sticks to a bowl, add olive oil, salt and pepper and mix well with your hands.
Lay out vegetables on a large oven-proof dish in one layer.
Roast for about 20-25 minutes or until desired texture.
In the meantime, add greek yogurt, tahini, sesame oil, lemon juice, honey, cumin, and salt to taste to a small bowl and mix together until smooth.
Spread out tahini dip onto a plate or cookie sheet, place roasted vegetables on top, sprinkle with chopped fresh coriander leaves and a pinch of cumin.