Preheat oven to 425 degrees. Start by washing and peeling your carrots. Cut thicker carrots lengthwise (We bought ours pre-trimmed and pretty from Trader Joe’s). Combine olive oil, honey, turmeric, and salt in a large bowl. Toss carrots in mixture and place on lined baking sheet. Bake for 20 minutes.

Place beets and chickpeas in a food processor and pulse until well combined. Add tahini, salt, and lemon and blend, then drizzle in olive oil until smooth.

Serve by placing a spoonful of hummus on a plate and place carrots on top, then garnish with parsley.