Grate the carrots finely using a box grater, and mince the garlic. Combine grated carrots, minced garlic, and coriander in a large mixing bowl.

In a separate bowl, whisk together the all-purpose flour, ground cumin, fine salt, and optional black pepper until well blended.

In a small bowl, beat the egg until frothy. Pour the beaten egg into the carrot mixture and stir thoroughly to bind the ingredients.

Gently fold the dry mixture into the carrot and egg blend, stirring just until combined.

Cover the mixing bowl and let the batter rest at room temperature for 10 to 15 minutes.

Prepare the dipping sauce by mixing together the hummus, plain yogurt, and lemon juice in a small bowl.

In a skillet, heat about ¼ inch of olive oil over medium heat until shimmering.

Using a spoon, drop the batter into the hot oil, flattening each fritter slightly. Fry for 3 to 4 minutes until golden brown.

Gently flip each fritter using a spatula and cook for an additional 3 to 4 minutes until golden brown.

Transfer the fritters to a paper towel-lined plate to drain excess oil.

Serve the fritters warm with the dipping sauce.