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Heat your oven to 200°C / 180°C fan.
Place the white wine vinegar and sugar in a small bowl. Season with a good pinch of salt and whisk until the sugar is dissolved. Add the radishes and leave to quick-pickle while you move onto the carrots.
Place the carrots in a medium roasting tin. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Roast for 20 minutes.
Meanwhile, whisk the agave nectar and white miso paste in a small bowl until well-combined. Drizzle the glaze over the carrots, toss to coat and roast for a further 15 to 20 minutes, or until tender on the inside and caramelised on the outside.
Meanwhile, place the hummus ingredients in a food processor. Season with salt and pepper and blitz until a smooth-ish hummus forms.
To assemble, spread the hummus onto a plate. Top with the carrots and finish with the pickled radishes (be sure to drain them first!). Serve and enjoy.