In a medium saucepan, simmer peas in 6 cups boiling salted water until tender, 1 hour and 30 minutes to 2 hours. Drain, and let cool.
In same saucepan, heat olive oil and garlic over medium-low heat. Cook, stirring occasionally, until garlic is tender, about 15 minutes. Do not let garlic brown; reduce heat if needed.
Add cooked peas, garlic and oil, tahini, lemon juice, salt, cayenne pepper and cumin to a blender; blend until smooth. Transfer hummus to a small bowl; drizzle with olive oil and garnish with benne seeds. Serve with carrots.