Combine the carrots with the oil, butter, cumin and za’atar in a baking dish or baking sheet.
Roast the carrots for 20 to 23 minutes, or until the carrots are crisp tender, so that a fork inserted into the middle of one yields a little bit of resistance.
Remove the pan and drizzle the carrots with honey. Return the baking dish to the oven for an additional 5 to 7 minutes, or until the carrots are tender and gently caramelized. Sprinkle with fleur de sel. Keep warm.
Meanwhile, in a small saucepan, mix together the Sabra Classic Hummus, coconut milk, cumin, lemon juice and salt and pepper. Stir on medium low heat until smooth and warm.
When ready to serve, smear some of the sauce onto the bottom of a serving platter or tray. Top with the carrots. Garnish with the feta cheese, pomegranate arils, pistachios, and parsley and serve the remaining sauce on the side.