How to Make It
Bring a large pot of water and 1 tablespoon salt to a boil over high. Add the carrots, reduce heat to medium-high, and cook until just tender, about 6 minutes. (Time will depend on the size of your carrots; when in doubt, use a paring knife to gauge doneness.) Drain the carrots in a colander, and set aside to cool briefly.
Prepare a charcoal grill for two-zone cooking and build a medium fire, or heat a gas grill to medium-high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.
When the coals are glowing red and covered with a layer of fine gray ash, place the carrots over direct heat, and grill, uncovered, flipping and rotating as necessary for even cooking, until nicely charred on all sides, 5 to 6 minutes. Remove the carrots from heat, and set aside to cool briefly.
Combine the garlic and remaining 1 1/2 teaspoons salt in a food processor, and pulse into a coarse paste. Add the tahini, pomegranate molasses, coriander, black pepper, and hot sauce, and process until smooth. Cut the carrots into pieces, and add them with the chickpeas to the tahini mixture; process until smooth. With the food processor running, drizzle in the olive oil, processing until very smooth and creamy, 3 to 4 minutes. Using a rubber spatula, transfer the hummus to a bowl, and garnish with additional oil and Aleppo pepper. Serve immediately with grilled sweet peppers and pita bread. Store any leftovers in a sealed container in the refrigerator up to 3 days.