– Preheat the oven. – Place the diced carrots and garlic cloves on a baking sheet. Drizzle with olive oil, salt, pepper, cumin, and coriander then toss to coat. Spread everything out on the pan so the pieces aren't on top of each other.
– Roast until the carrots are very tender and golden brown around the edges. Set aside to cool slightly. Once cool enough to handle, remove the outer peel from the garlic cloves. – To a food processor, add the garlic, carrots, chickpeas, tahini, olive oil, lemon juice, salt, and water.
– Blend until smooth, stopping several times to scrape the sides and test the consistency. Add more water as needed to get a creamy texture. Taste and adjust seasoning, adding more salt and/or lemon juice as needed.
– To serve as a dip, transfer the hummus to a serving dish and sprinkle with some fresh cilantro or parsley leaves, if desired. The hummus is also great as a spread on sandwiches or toast. Refrigerate the hummus in an airtight container for up to a week.