Preheat the oven to 400°F (200°C). Cut the carrots into sticks and place them on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.

In a blender, combine the roasted carrots, cooked lentils, tahini, olive oil, lemon juice, garlic, and cumin.

Blend until smooth, adding water if necessary to achieve desired consistency.

Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with chopped parsley.