In a medium bowl, combine carrots, garlic, 2 tbsp olive oil, 3 tsp cumin seeds and season with salt and pepper. Toss well to coat.
Spread carrots in a single layer on prepared baking sheet and bake in a preheated, 425 degree oven, stirring occasionally, until crispy around the edges, about 20 minutes. Remove from oven and let cool slightly.
In food processor fitted with the metal blade, process carrots, garlic, chickpeas, aquafaba, 2 tbsp olive oil, tahini and rice vinegar until smooth, stopping the motor to scrape down the sides, as necessary. Taste and season with more salt and pepper, if desired.
Transfer to a bowl. Garnish with 1 tsp cumin seeds and drizzle with extra virgin olive oil. Serve warm with tortilla or pita chips or crackers.