Preheat oven to 400 degrees.
Cut carrots into 2” chunks. (If they’re organic, scrub the carrots and give them a good rinse. Leave the peel on as many nutrients are found in the skin!)
Place the carrots and garlic in a baking dish and toss with oil. Season with a few pinches of salt and pepper.
Roast until tender, approximately 25-30 minutes. Let cool for five minutes.
Combine the carrot mixture, garlic, chickpeas, tahini, lemon juice and cumin in a food processor. Process until well mixed. (If the hummus is too thick, add a bit of water or oil while the motor is running to achieve the desired texture.) Season with salt and pepper.
Drizzle with extra virgin olive oil, sprinkle a dash of paprika and garnish with parsley. Serve on crackers, or as crudité with veggies.