Step 1

Toast caraway and coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then grind finely in spice mill or with mortar and pestle.

Step 2

Heat 2 Tbsp. oil in a medium saucepan over medium. Add carrots, season with salt and pepper, and cook, stirring occasionally, until carrots are tender, 6–8 minutes. Add chickpeas and one-third of the spice mixture; cook, stirring occasionally, until carrots are completely tender, about 5 minutes. Let cool slightly.

Step 3

Transfer carrot mixture to a blender and add garlic, carrot juice, peanut butter, lemon juice, and 4 Tbsp. oil; blend until smooth. Season with salt and pepper.

Step 4

Toast peanuts in a small skillet over medium heat, tossing occasionally, until lightly browned, about 2 minutes. Add honey and half of the remaining spice mixture; cook, stirring, until honey is caramelized and darker in color and pan is mostly dry, 5–8 minutes. Transfer peanut mixture to a parchment-lined rimmed baking sheet, spread in a single layer, and let cool. Coarsely chop.

Step 5

Meanwhile, blend chiles and adobo with remaining spice mixture in blender until smooth, adding water as necessary to thin. Serve hummus with adobo harissa dolloped in the center; sprinkle with peanuts. Drizzle with oil.

Step 6

Do Ahead: Hummus can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.