Rainbow Carrots and Hummus (Printer-friendly)

Tender roasted rainbow carrots paired with smooth tahini hummus for a colorful Mediterranean appetizer.

# What You'll Need:

→ Roasted Rainbow Carrots

01 - 1 lb rainbow carrots, peeled and trimmed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon ground cumin, optional
06 - 1 tablespoon fresh parsley, chopped

→ Tahini Hummus

07 - 1 can (15 oz) chickpeas, drained and rinsed
08 - 1/4 cup tahini
09 - 2 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 clove garlic, minced
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon sea salt
14 - 2 to 3 tablespoons cold water, as needed
15 - 1/4 teaspoon smoked paprika, optional

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the rainbow carrots with olive oil, salt, pepper, and cumin if using. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway through, until the carrots are tender and lightly caramelized.
04 - In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding cold water one tablespoon at a time to reach desired consistency.
05 - Taste the hummus and adjust seasoning as needed.
06 - Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with smoked paprika.
07 - Arrange the roasted carrots on a platter, garnish with chopped parsley, and serve alongside the hummus.

# Expert Tips:

01 -
  • The carrots turn almost caramelized and sweet while the hummus stays cool and creamy, creating this beautiful contrast that feels indulgent without any guilt.
  • Everything comes together in under an hour, so you can actually have this ready when people show up instead of stressing in the kitchen.
  • It's vegan and gluten-free without tasting like a restriction, just like something you'd genuinely want to eat.
02 -
  • Don't skip rinsing the canned chickpeas no matter how much of a hurry you're in; that starchy liquid is the difference between silky hummus and gluey hummus.
  • Tahini that's been sitting opens can separate into oil on top and paste on bottom, so stir it well before measuring or your hummus might be unexpectedly bitter.
03 -
  • Toast some sesame seeds in a dry pan for two minutes until fragrant, then scatter them over the carrots right before serving for extra crunch and nuttiness.
  • If you want heat, add a small pinch of cayenne or chili flakes to the hummus while blending, or dust the carrots with them before roasting.
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