In a pot of boiling water, add carrots and cook until very soft – about 20-30 minutes.
In a dry skillet, toast fennel seed and cumin seed until golden and fragrant. Set aside.
Drain carrots and transfer to food processor. Add fennel seed and cumin. Process well.
Add garlic, chickpeas and lemon juice. Process to a paste.
With the processor running, slowly add ½ cup of the olive oil.
Add tahini, paprika, cayenne pepper, parsley, mint and salt.
With the food processor running, slowly add the remaining olive oil.
To serve, drizzle with a little more olive oil and garnish with sumac.
Serve with pita bread or pita chips.