Preheat oven to 400 degrees. Drain chickpeas in a colander over a medium bowl, reserving chickpea liquid. Lined nonstick foil on a baking sheet and arrange the carrots. Drizzle the ½ Tbsp. olive oil on the carrots and coat evenly using your hands. Roast in the oven for about 25-30 minutes or until carrots are tender. Let carrots cool slightly before placing them in a food processor bowl. Add chickpeas, garlic cloves, lemon juice, tahini, salt, black pepper, honey, cinnamon essential oil, and ginger essential oil. Process until smooth and gradually drizzle the olive oil while food processor is running. If the mixture is too thick, add a Tbsp. of chickpea liquid at a time while food processor is running until you reach a desired consistency. Transfer to a serving bowl, make a little well on top of hummus and drizzle ½ Tbsp. extra-virgin olive oil. Garnish with pine nuts and chopped parsley. Serve this savory and slightly sweet hummus with warm pita bread, pita chips, crackers, and vegetable crudité.