Preheat oven to 200°C/400°F and line a baking sheet with parchment paper, if needed. Peel carrots and roughy dice.
Add carrot to the prepared baking sheet, transfer to oven, and roast for approx. 20 min. at 200°C/400°F until the bottom of the carrots get tender and the top gets roasted brown and crispy.
Drain chickpeas and reserve the liquid. Transfer the baked carrot, chickpeas, lemon juice, olive oil, cumin, cilantro and paprika powder to a food processor and blend until creamy. Add reserved liquid from chickpeas, a little at a time while blending, until smooth and silky in texture. Season with salt and pepper to taste.
Serve with vegetables, best with ruccola, raw carrots, radish and olives!