Preheat oven to 400° F. Place carrots, onion slices and garlic on a rimmed baking sheet. Drizzle 2 Tablespoons oil over vegetables, season with salt and pepper and stir until well coated. Spread vegetables out on the baking sheet making sure it is not overcrowded. Bake 20-30 minutes or until the vegetables are tender and golden brown stirring every 10 minutes. Remove garlic as soon as it is golden brown and set aside.
Place carrots, onion and garlic in a food processor fitted with a metal blade. Process until smooth. Add chickpeas, bell pepper, cumin and salt. With the processor running, slowly add the oil and process until smooth and creamy.
Spread hummus in a shallow dish and top with Kale & Arugula Pesto. Garnish with pine nuts and serve with pita bread.