Preheat oven to 200 C temp.
Peel and cut the carrots into long pieces. Drizzle with oil and season with salt.
Let them cool. Place the carrot into a blender and blend until smooth. Add the chickpeas and other ingredients.
Blend until smooth. If too thick, add more water. If need more taste, add salt, lemon juice, cumin or garlic.
Drizzle olive oil over it. Garnish with pomegranate seeds, parsley or coriander. Serve.