Preheat the oven to 400 degrees F (200 degrees C).
Spread carrot pieces on a baking sheet.
Bake in the preheated oven for 20 minutes. Add tomato and red bell pepper. Roast to your desired brownness, about 10 minutes more.
Heat a saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes.
Combine the onion, roasted carrot, tomato, red bell pepper, chickpeas with reserved liquid, lemon juice, salt, garlic, paprika, black pepper, cumin, coriander, and parsley in a food processor. Blend until smooth. Spoon hummus into a bowl.