Heat oven to 390 F degrees
In a bowl, toss the carrots with salt, cumin, smoked paprika, black pepper and garlic infused olive oil.
Turn out onto a parchment paper lined sheet pan and roast until caramelized (browned) and then remove from over and allow to cool (20 minutes).
Blend the roasted carrots with the garbanzo beans, lemon, tahini and cold water.
Flavor to taste, with: 1 tsp + smoked paprika and salt and a dash of cumin.
Top with paprika, toasted pine nuts and a drizzle of oil.