Preheat the oven to 400°F / 205°C. Wash and peel your carrots, then chop them into 1-inch pieces.

Combine the ingredients. In a mixing bowl, add the carrots, 1 tablespoon of olive oil, salt, cumin, chili powder, and smoked paprika. Stir well to coat the carrots.

Spread the seasoned carrots evenly on a sheet pan. Roast for 30 minutes, rotating halfway through, until fork-tender and golden brown.

Place roasted carrots, 2 tablespoons of olive oil, drained chickpeas, ⅓ cup of aquafaba, minced garlic, and lemon juice into a food processor. Blend until smooth and creamy, adjusting texture with extra olive oil or aquafaba as needed.