Add Chickpeas (1 can), Tahini (1/3 cup), Extra-Virgin Olive Oil (1/4 cup),Lemon (1/4 cup), Garlic (2 clove), Ground Cumin (1/2 teaspoon), Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon) in a food processor or high speed blender.
Blend until smooth, adding a little water if mixture is too thick.
Wash, peel, and chop the Heirloom Carrots (6), Sweet Potato (1) and Parsnip (3) into 5-inch long and ½ inch thick pieces.
Preheat oven to 425 degrees F (220 degrees C).
In large bowl, toss together carrots, parsnips, sweet potato and Olive Oil (2 tablespoon); spread in even layer on parchment paper–lined baking sheet. Bake, turning once, for 30 to 35 minutes or until just tender and golden brown on the edges.
Spoon 3 tbsp of the hummus into bottom of eight 2-oz shot glasses or small glasses; divide roasted vegetables among glasses, with ends dipped in hummus.