Hummus with Cumin Roasted Carrots - Ellie Krieger

Ingredients

• Two 1-pound bunches of small carrots, greens attached
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 small clove garlic, minced
• ½ teaspoon salt
• One 15-ounce cans low-sodium chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon ground cumin
• 4 teaspoons toasted sunflower seeds
• 2 teaspoons extra-virgin olive oil