Preheat your oven to 400⁰F/200⁰C, combination steam setting. If your oven has variable steam settings, use 80%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you.
Mix the spices, oil and honey in a small bowl. Put the carrots and garlic cloves into a large solid baking tray and add this mixture, tossing to coat. Cook for 20-25 minutes, until the carrots are very soft and beginning to blacken on the edges.
Tip the hot carrots into the bowl of a food processor and add the rest of the ingredients. Blend until you have a very smooth puree, adding a touch of water if it’s looking too thick (I rarely need to).
Allow to cool and serve slightly warm or at room temperature.
The hummus will keep, refrigerated, for up to a few days. It also freezes really well. I freeze single sized snack containers of it ready to pop into lunchboxes, where they'll thaw ready to eat by lunchtime.