Roast: Preheat oven to 400°F (204°C). Wash carrots, then set them on a parchment-lined baking sheet. Brush them with 1 Tbsp of the olive oil, then roast for 35 minutes, or until soft.
Blend: Add roasted carrots and all remaining ingredients to a food processor or blender. Blitz until smooth and creamy, adding a dash of chickpea juice as needed to achieve a smooth and creamy texture.
Serve: For best texture, let cool in the fridge for an hour before enjoying.
Video
Notes
*Dried chickpeas: This recipe is great if you soak and cook the chickpeas yourself. Cook the chickpeas a bit longer than usual, until they become very soft (borderline mushy). This will give you the creamiest hummus!