Roast the Carrots:

• Preheat the oven to 400°F (200°C).
• Place the carrot chunks on a baking sheet and drizzle with olive oil. Toss to coat evenly and sprinkle with a pinch of salt.
• Roast in the oven for about 25-30 minutes, or until the carrots are tender and slightly caramelized. Stir once halfway through for even roasting.

Blend the Hummus:

• Once the carrots are roasted, let them cool slightly.
• In a food processor or high-speed blender, combine the roasted carrots, chickpeas, tahini, garlic, lemon juice, cumin (if using), and a pinch of salt and pepper.
• Process the ingredients until smooth, scraping down the sides as necessary. If the hummus is too thick, add a tablespoon of water at a time until you reach the desired consistency.

Taste and Adjust:

• Taste the hummus and adjust the seasoning with more salt, pepper, lemon juice, or cumin if needed.

Serve:

• Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika (optional).
• Serve with pita bread, vegetable sticks, crackers, or use as a spread in wraps or sandwiches.