Preheat oven to 375°F.

Place carrots in a bowl and toss with 1 tablespoon of olive oil and sea salt.

Wrap loosely in a parchment paper (staple it closed if necessary) and place on a cookie sheet. You want the carrots in one layer – make two packages if necessary. Bake for 30 minutes, open the parchment and cook for another 10 minutes. The carrots should be tender with some brown roasted spots.

In a food processor, blender or Vitamix, add carrots, 1 tablespoon olive oil, garlic, tahini, lemon juice, brown sugar, cumin, red pepper flakes and salt. Process until smooth (about 2 minutes). Taste and add more lemon juice, olive oil or salt. You want it to be very smooth.

Transfer to a container and refrigerated until ready to serve. Bring to room temperature and garnish with snipped chives. Serve with vegetables, tortilla chips, crackers or pita.

Hummus keeps two weeks, refrigerated.