Wash, peel and slice the carrots, and then arrange them on a baking sheet, spray with oil spray and bake in the oven for 20-25 minutes.
Add all the ingredients except the olive oil into a food processor, beat until finely minced. Gradually add the olive oil in a tiny stream while blending and beat until smooth.
1 can Chickpeas, 2 tablespoon Tahini, 3 medium Roasted carrots, 2 cloves Garlic, 3 tablespoon Lemon juice, ¼ cup Olive oil, 1 tablespoon Sriracha, 1 teaspoon Cumin powder, ½ teaspoon Salt
Transfer carrot hummus onto a serving plate. Drizzle with olive oil and garnish with pine nuts, chickpeas and parsley leaves.
2 tablespoon Chickpeas, 1 tablespoon Parsley, 2 tablespoon pine nut
Notes
Don't overwork the mixture for a better consistency!
Let the hummus sit overnight for a more intense flavor since, by that time, all flavors had finally settled in.
Greek yogurt or peanut butter is a good substitute for tahini.
To store: Refrigeration in a firmly closed container.