Makes about 3 1/2 cups 1 pound carrots, chopped into 1-inch chunks 3 whole cloves of garlic, peels left on 4 tablespoons extra virgin olive oil, divided 1 1/2 cups cooked chickpeas, rinsed and drained if from a can 1/4 cup tahini 2 tablespoons fresh lemon juice 1/4 cup water + more to thin if necessary 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves Fresh cilantro, minced, to serve Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels. In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.