Roasted Rainbow Carrots and Hummus (Printable)

Tender roasted rainbow carrots paired with creamy tahini hummus for a colorful Mediterranean spread.

# What You 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 ounces) 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
15 - 1/4 teaspoon smoked paprika, optional

# Step-by-Step:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss rainbow carrots with olive oil, sea salt, black pepper, and cumin if desired. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized.
04 - Combine chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and sea salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time to achieve desired consistency.
05 - Taste the hummus and adjust salt, lemon juice, or garlic to preference.
06 - Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika.
07 - Arrange roasted carrots on a platter, garnish with fresh parsley, and serve alongside the tahini hummus.

# Expert Suggestions:

01 -
  • The carrots caramelize into candy-like sweetness while staying tender inside, making people genuinely surprised by how delicious plain roasted vegetables can be.
  • Homemade hummus tastes nothing like store versions—creamy, bright, and perfectly balanced without any weird aftertaste.
  • It's a showstopper platter that requires zero complicated techniques but looks like you spent hours preparing.
02 -
  • Roasted carrots continue cooking slightly as they cool, so pull them out when they're just barely tender—they'll firm up slightly and stay better for serving.
  • Hummus separates after a day or so as the oil rises to the top, which is completely normal; just stir it back together or it makes for a nice garnish.
03 -
  • Don't skip rinsing the canned chickpeas thoroughly—that starchy liquid is the difference between silky hummus and grainy paste.
  • Taste the hummus before adding all the lemon juice; some tahini brands are more robust than others and can handle different amounts of acid to stay balanced.
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