Roast the carrots: Preheat the oven to 450 degrees F. Toss the carrots with the olive oil and ½ teaspoon salt on a rimmed baking sheet. Roast, turning halfway through, until tender, about 15 minutes.
Meanwhile, make the hummus: Puree the chickpeas, tahini, roasted red peppers, lemon juice, garlic and 2 teaspoons salt in a food processor. Transfer to a small bowl and refrigerate until ready to serve.
Set the bowl of hummus on the bottom half of a large round platter. Arrange the roasted carrots around the edge of the bowl to look like feathers. Use the parsley, olives, carrot slice, carrot stems and roasted red pepper strip to decorate the hummus to look like a turkey.