Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with a baking liner (silpat) or parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes.
While the carrots and garlic are cooling, stir together the simple harissa.
Once the garlic cloves are cool enough to handle, squeeze them out of their peels.
In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, ginger, aquafaba (or water) and the 1 tablespoon of the harissa mixture. With the motor running, drizzle in the remaining 2 tablespoons of olive oil.
Process the hummus until smooth, scraping the sides down with a spatula if needed. Taste and adjust seasonings, adding extra salt or harissa if desired. If the hummus is too thick, add a little more aquafaba or oil and process until it’s the consistency you like.
Garnish with minced cilantro and serve with your favorite vegetables, chips and/or crackers.
Store the hummus in an airtight container in the fridge for up to 5 days.