1. Preheat oven to 350 degrees. place the peeled carrots in an even layer on a baking sheet. Drizzle with olive oil, salt and pepper. Roast the carrots for 45 minutes (or until golden and tender). Remove and let cool, then roughly chop.
2. In a large food processor, add the carrots, garlic, ginger, garbanzo beans, lemon juice, rice vinegar, tahini paste, cumin, paprika, and red pepper flakes. Process until smooth, then slowly stream in the olive oil until smooth and creamy (add more if you like it creamier).
3. Taste the hummus and add in salt and pepper if desired, and fresh cilantro. Pulse until well-combined. Drizzle with olive oil before serving.

To make the pita points: Cut the pita bread into triangles. Brush the pita points with olive oil and sprinkle with salt and pepper. Toast the pita until lightly golden brown. Serve along side the hummus.