Step1: Preheat oven to 190 degrees C (375 degrees F)

 In a medium bowl add your sliced carrots, spritz or drizzle with a little olive oil and salt and pepper to taste and toss to coat. Place your carrots on a lined baking tray (just because I dislike the cleanup up) and bake for about 20-25 minutes or until the carrots are fork tender. Set aside to cool.

In a food processor add garbanzo beans, roasted carrot, lemon juice, olive oil, garlic, cumin, sumac, salt and pepper and water until creamy and smooth. Sometimes you will need less water and sometimes you will need more as this depends on the amount of juice in your lemon and how big your carrots are. (I try to save on fat and calories when I can so I used water instead of more olive oil, however, you can also add more olive oil to get to the smooth texture you desire) Enjoy your delicious roasted carrot spiced hummus as is with vegetables and crackers or move onto to step 4 if you would like a delicious gluten free and vegan entree, snack or appetiser...

Slice Asian Eggplant or zucchini lengthwise in ⅛ inch strips (or any vegetable you desire). Drizzle with a little olive oil and season with salt and pepper to taste. Grill for about 1-2 minutes on each side until the vegetables are soft to touch and have nice grill marks. Set aside.

Lay your grilled vegetable (Asian eggplant) on a cutting board and spread a thin layer of roasted carrot spiced hummus on one side. Place a few cilantro leaves on one end with a little bit peaking out of one side and roll up.

Enjoy your delicious roasted carrot hummus rollups as a starter or as a vegan main dish with a little cilantro rice on the side.