Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a medium bowl, toss the chopped carrots with 2 tablespoons of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of smoked paprika. Make sure all pieces are evenly coated.

Spread the carrots in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast rather than steam.

Roast the carrots for 20-25 minutes, until they are tender and caramelized. Once done, let them cool slightly.

While the carrots roast, you can prepare the other ingredients. For a smoother hummus, you can peel the skins from the chickpeas by gently squeezing each one.

In a high-speed blender or food processor, combine the tahini and lemon juice. Blend for about 60 seconds until it turns pale and thickens.

Add the garlic, cumin, and ½ teaspoon of sea salt to the tahini mixture. Blend in half of the chickpeas until smooth, then add the rest and blend again until well combined.

Add the slightly cooled roasted carrots to the food processor and blend until mostly smooth. For a creamier texture, add ice cubes or ice-cold water and blend for 3-5 minutes.

If the hummus is too thick, stream in reserved chickpea liquid or water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust seasoning if needed.

Transfer the hummus to a serving bowl. Swirl the top and drizzle with olive oil. Garnish with smoked paprika, parsley, and toasted nuts or seeds.