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Preheat the oven to 425°F and line two baking trays with parchment paper.
Toss carrots, zucchini, sweet potato, beets, and baby potatoes separately with olive oil and spices.
Spread the vegetables in single layers on the trays, keeping each variety in its own section.
Roast for 35 minutes until deeply caramelized and fork-tender, flipping halfway through.
Add the cherry tomatoes to the tray for the final 10 minutes until blistered and burst.
Blend chickpeas, tahini, lemon juice, garlic, ice water, olive oil, cumin, and salt until silky smooth.
Spoon the creamy hummus into the center of a wide rustic bowl in a generous mound.
Create a deep swirl in the hummus using the back of a spoon for an oil pool to settle into.
Arrange the roasted vegetables around the hummus in vibrant color-coded sections.
Crown the hummus with blistered tomatoes, drizzle olive oil, and shower with parsley, sumac, salt, and pepper.