Peel and slice them the carrots and place them in a large mixing bowl.

In a separate small bowl, combine the olive oil, salt, pepper, cumin, paprika, and cayenne pepper. Drizzle the olive oil mixture over the carrots and toss it well to coat. Spread on a large rimmed baking sheet in an even layer.

Wrap 4 peeled garlic cloves in a small piece of foil and drizzle them with a small amount (about 1/2 Tablespoon) of olive oil. Fold the foil to close it, then place it on the baking sheet with the carrots. Roast at 400° for 25-30 minutes, until carrots are fork-tender. Remove from the oven and set aside.

In a blender, combine the roasted carrots, roasted garlic, undrained chickpeas, lemon juice, tahini, and 3 Tablespoons of olive oil. Blend on high until completely smooth and creamy.

Transfer the hummus to a serving bowl and drizzle with additional olive oil to taste. Sprinkle with Za'atar seasoning and fresh herbs as desired. Serve with pita chips, veggies, or bread.