On a small rimmed baking sheet, mix the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover the baking sheet with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15-20 minutes.
Remove from the oven and cool to room temperature.
Place the carrots, garlic, and chickpeas in a food processor. Pulse to combine the ingredients and break up the ingredients slightly.
Add the lemon juice, 1/4 cup olive oil, tahini, cumin, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
Garnish with sumac and a drizzle of olive oil
Serve with root vegetable chips and fresh veggies for dipping.