Step 1

Preheat oven to 425°. Place carrots in the center of a large square of foil and drizzle with 2 Tbsp. water. Wrap foil around carrots to make a tightly sealed packet. Place on a foil-lined rimmed baking sheet and roast until carrots are very tender, 40–50 minutes. Let sit until cool enough to handle.

Step 2

Process roasted carrots, chickpeas, tahini, lemon juice, garlic, harissa, salt, and cumin in a food processor until mixture is smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed. Add more harissa to make hummus spicier, if desired, then process to incorporate, just a few seconds longer.

Step 3

Transfer hummus to a shallow bowl. Top with sunflower seeds and parsley and drizzle with oil.

Step 4

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.