Combine all of the ingredients for roasting and place in a glass baking dish. Bake at 400°F/200°C for 30-35 minutes, until the carrots are beginning to brown and get soft.
Meanwhile, add the dip ingredients into a food processor. Once the carrots are done roasting, place everything from the baking dish into the food processor as well. Blend until smooth.
You can substitute the pine nuts with walnuts if preferred. Or if there is a nut allergy you can use pumpkin seeds or omit altogether.
Make sure you know how spicy the crushed red pepper you use is. We had no spice issues but depending on the one you use it could be spicy and you may want to add less.
You can also make this a fun kid activity by gathering toppings like thin strips of carrots, olives, fresh parsley leaves, chopped red peppers and pine nuts and allow kids to create funny faces and creatures with the crackers. Use the hummus as a "glue" to hold everything together.
This makes about 2 cups hummus, serving size is ¼ cup