Step 1

Get ready. Position a rack in the center of the oven and heat to 425°F. Drain the chickpeas over a bowl to save both the chickpeas and their liquid.

Step 2

Roast the carrots. Place the carrots on a sheet pan and drizzle with a little olive oil. Season with kosher salt and toss so the carrots are well coated. Roast in the heated oven until the carrots are fork-tender and charred in some parts (about 40 minutes). Remove from the heat and set aside until cool enough to handle.

Step 3

Make the hummus. To the bowl of a large food processor, add the roasted carrots, chickpeas (without the liquid), tahini, garlic, sumac, cumin, harissa paste, and lemon juice. Season with a small pinch of kosher salt.

Step 4

Get the consistency. Close with the lid and blend, and while the processor is running, drizzle a little bit of olive oil (about 2 tablespoons) from the top opening until the mixture is smooth and creamy. (If the mixture is dry or too thick, add a little of the reserved chickpea liquid to help blend the hummus to a smooth consistency. Be very conservative as you add more liquid).

Step 5

Finish and serve. Adjust seasoning to your liking, adding more salt, pepper, harissa, and lemon to your liking. Transfer the roasted carrot hummus to a shallow bowl or plate and use the back of a spoon to spread it on the plate. Drizzle with olive oil and garnish with the parsley and pistachios.