Rainbow Carrots and Hummus (Print View)

Colorful roasted rainbow carrots paired with smooth tahini-rich hummus for an easy Mediterranean appetizer.

# Components:

→ 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 for garnish

→ Tahini Hummus

07 - 1 can chickpeas (15 oz), 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 for garnish, optional

# Directions:

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 desired. 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 - While carrots roast, combine chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt in a food processor. Blend until smooth.
05 - Add cold water one tablespoon at a time while blending until reaching desired consistency.
06 - Taste hummus and adjust seasoning as needed.
07 - Transfer hummus to a serving bowl. Drizzle lightly with olive oil and sprinkle with smoked paprika.
08 - Arrange roasted carrots on a platter, garnish with chopped parsley, and serve alongside hummus.

# Expert Advice:

01 -
  • The carrots turn impossibly sweet and tender when roasted, while the hummus becomes your new favorite thing to dip everything into.
  • It looks like you spent hours in the kitchen, but honestly, you're just letting the oven do most of the work.
  • One platter feeds a crowd and everyone leaves asking how you made it taste this good with so few ingredients.
02 -
  • If your hummus tastes grainy or thick right after blending, it needs more water and more time in the food processor—resist the urge to add oil, which makes it heavier instead of lighter.
  • Roasting carrots at a high temperature is the only way to get them sweet; lower heat just makes them soft and bland, which defeats the whole purpose of this dish.
03 -
  • Make the hummus a day ahead so the flavors have time to develop and marry together—it's actually better the next day than it is fresh.
  • If you can't find rainbow carrots, regular carrots work fine, but cut them on a diagonal so they look more intentional and cook more evenly.
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