In a food processor, blend together the carrots, garbanzo beans, lemon juice, garlic, paprika, cumin and pepper. While the processor is running, slowly pour in olive oil. Process until smooth.
Store leftover hummus in a sealed container for up to 10 days in the refrigerator.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/savory-spiced-carrot-hummus