Add the garlic, bay leaf, chili powder, garam masala, ground cumin, curry powder, 2 tablespoons of olive oil some salt to a saucepan.
Place this over medium heat until the oil is hot. Then gently fry the garlic for 3 minutes. Don’t burn it. Also add the carrots.
Stir and fry the carrot for a minute. Then add half a cup (120 ml) of water.
Cover the pan, turn the heat higher and boil the carrot for 6 minutes until the cooking liquid has almost disappeared and the carrots are quite soft. Then add the drained chickpeas.
Stir well. Lower the heat again and let the chickpeas warm for another 5 minutes. Then take the pan off the heat. Let the carrots cool for 15 minutes. Pour it all in a blender.
Blend until you get a yellow puree. Check the seasoning. Add extra salt, chili powder, ground cumin or curry to taste. Also add half of the chopped cilantro.
Blend until it's smooth. Transfer the hummus to a bowl and sprinkle with extra olive oil, chili powder and fresh cilantro. Serve at room temperature.