Preheat oven to 425F and line two baking sheets with parchment.
Wash carrots + zucchini. Peel zucchini and slice lengthwise in half, then slice carrots lengthwise in half. Arrange carrots on one baking sheet, zucchini on the other as they will have slightly different roasting times.
Place both sheet pans in the oven, roasting the zucchini for 12 minutes. The carrots will need 30-40 minutes; you will know they are done when they are soft to the touch but do not have to brown.
While the veggies roast, add tahini, lemon juice, garlic-infused olive oil, sea salt, and spices to a food processor.
Remove zucchini from oven after 12 minutes, allowing to cool at room temperature for another 12 minutes. Once the zucchini has cooled, add to the food processor and blend until smooth. If there are still larger pieces of zucchini left, not to worry as you will be adding the carrots once they are done roasting.
When carrots are tender to the touch, remove them from the oven and allow them to cool at room temp for about 10 minutes. It is ok if they are still warm, just ensure they are not hot as it is not ideal to place hot food in a food processor!
Once carrots have cooled, add them to the food processor and continue to pulse until the texture is smooth and creamy. During this process, taste the hummus and adjust flavors to taste.
Store in an airtight container in the fridge. Hummus will keep 3-5 days.