Step 1

Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the carrots and garlic onto the prepared sheet, drizzle with olive oil and sprinkle with ground cumin, salt and pepper. Roast for 30 minutes. Let them cool for 10 minutes.

Step 2

Whisk together the tahini, olive oil, lemon juice, water, salt and pepper in a bowl until thoroughly combined.

Step 3

Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini mix through the tube. Let it run until the hummus is creamy. You might have to stop and scrape the sides of the bowl a few times.

Step 4

Taste for seasoning and add in more salt and pepper if necessary.

Step 5

Garnish with a drizzle of olive oil, sesame seeds, and parsley if using.