Rainbow Carrots and Hummus (Printable Version)

Tender roasted rainbow carrots served alongside smooth, tahini-based hummus for a colorful Mediterranean-style appetizer or snack.

# What You Need:

→ Roasted Rainbow Carrots

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

→ Tahini Hummus

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

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss 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 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 hummus to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika.
07 - Arrange roasted carrots on a platter, garnish with chopped parsley, and serve alongside the hummus.

# Expert Advice:

01 -
  • Your kitchen fills with this caramelized, slightly sweet aroma that makes everything feel special without any real effort.
  • The hummus comes together in under five minutes and tastes fresher and creamier than anything you'd buy, at a fraction of the cost.
  • It's one of those dishes that works equally well as a quick snack, a dinner party opener, or a reason to gather people around your table.
02 -
  • Don't crowd your carrots on the baking sheet—they need space to roast and caramelize; if they're packed too tightly they'll steam instead and stay pale.
  • The hummus thickens slightly as it cools, so if it seems a touch loose when warm, it'll be perfectly creamy at room temperature.
03 -
  • If your tahini seems thick and separated, give the jar a good stir and let it sit at room temperature for a few minutes before measuring—this gives you a more consistent texture in the final hummus.
  • Make the hummus up to two days ahead and store it in the fridge; the flavors actually meld and deepen overnight, so it might taste even better the next day.
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