Preheat oven to 450˚F. Spray a sheet pan generously with cooking spray.

Combine Greek yogurt, hummus, lemon juice and salt in a medium size bowl. Stir or whisk until smooth. Transfer to a serving bowl and drizzle with olive oil. Grind black pepper generously over the top. Refrigerate till ready to serve.

Combine spice mixture ingredients in a small bowl. Stir to combine.

Place 2 tablespoons of oil in a zippered bag. Add carrots to bag with oil. Roll carrots till completely covered with oil. Add all but 2 tablespoons of the spice mixture to bag. Seal bag and shake to coat carrots.

Turn carrots out onto prepared sheet pan, take care to get most of the oil and spice mixture out of the bag. Roast for 15 minutes, turning once after 5 minutes.

While carrots are roasting, place asparagus and pine nuts in the zippered bag with another tablespoon of oil. Roll asparagus mixture in bag to coat with oil then add remaining spice mixture. Seal bag and shake to coat.

After carrots have roasted for 15 minutes, remove from oven and gently stir. Add asparagus and rearrange to form a single layer as much as possible. Return to oven and roast for another 5 minutes or until asparagus is crisp tender. Remove from oven and transfer to a serving tray. Drizzle with any oil/spic mixture that's left on the pan. Scatter with pine nuts and serve hot with Lemon-Garlic Yogurt Sauce.

Garnish with chopped cilantro or parsley, if desired.