1In food processor or blender, place cooked carrots. Cover; puree until smooth. Add hummus and cumin; process until well blended. Refrigerate 1 hour to blend flavors.
2Cut V-shape out of top of each mini cucumber; scoop out center. Spoon about 3 tablespoons carrot hummus into each canoe. Cut oars out of bell peppers. Place 2 carrot slices and 2 bell pepper oars onto hummus. Serve canoe on shredded lettuce.