Rainbow Carrots and Hummus (Print version)

Colorful oven-roasted carrots served with creamy homemade tahini hummus for sharing

# What You'll 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 for garnish

→ Tahini Hummus

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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss rainbow carrots with olive oil, sea salt, black pepper, and cumin if using. Arrange in single layer on prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway through, until tender and lightly caramelized.
04 - In food processor, combine drained chickpeas, tahini, extra-virgin olive oil, lemon juice, minced garlic, ground cumin, and sea salt. Blend until smooth, adding cold water 1 tablespoon at a time until desired consistency is reached.
05 - Taste hummus and adjust salt, lemon juice, or garlic to preference.
06 - Transfer hummus to serving bowl. Drizzle lightly with olive oil and sprinkle with smoked paprika.
07 - Arrange roasted carrots on platter, garnish with chopped parsley, and serve alongside hummus bowl.

# Expert Advice:

01 -
  • The hummus comes together in under five minutes, so you're not tied to the kitchen while the carrots do their thing in the oven.
  • Watching those different colored carrots roast is genuinely satisfying—purples, oranges, and yellows all getting their moment to shine.
  • It's the kind of snack that feels fancy enough for guests but simple enough for a lazy weeknight craving.
02 -
  • Don't skip rinsing your chickpeas—that cloudy liquid is starch that will make your hummus break and separate instead of staying creamy and smooth.
  • Hummus actually tastes better the next day once all the flavors have gotten to know each other, so this is a make-ahead dream.
03 -
  • Don't crowd your carrots on the pan; they need breathing room to caramelize properly instead of steaming themselves into submission.
  • Keep your tahini at room temperature before blending so your hummus stays silky rather than seizing up into a dense paste.
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