Preheat oven to 400 degrees Fahrenheit.
Add carrots and garlic to baking sheet with 1 tablespoon olive oil. Season with salt and pepper.
Cover with aluminum foil and bake for 10 minutes.
Cook, uncovered, for 10-15 more minutes, or until tender and browned.
Add the chickpeas, broth or water, and baking soda to a medium saucepan. Bring to a boil and simmer for 15 minutes, until the beans are very tender and the peels are falling off.
Drain the beans and rinse with cold water to cool off.
Once cool enough to handle, peel the garlic. Add it to the bowl of a food processor along with the roasted carrots, drained chickpeas, tahini, lemon juice, maple syrup, and cumin. Season with salt and pepper.
Drizzle in the remaining 1 tablespoon of olive oil followed by 2 tablespoons of cold water. Add more water until preferred consistency is reached.
Garnish with parsley, olive oil, or sesame seeds.