Rainbow Carrots and Hummus (Printer-friendly)

Colorful roasted rainbow carrots served alongside creamy tahini hummus for a vibrant Mediterranean-style appetizer or snack.

# 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 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
15 - 1/4 teaspoon smoked paprika, optional

# How to Make It:

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.
05 - Add cold water one tablespoon at a time to reach desired consistency. Taste 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.

# Cooking Tips:

01 -
  • Those caramelized carrots taste like candy but feel like health food, which is basically the dream combination.
  • Homemade hummus tastes nothing like store-bought, and you'll wonder why you ever spent money on the jarred stuff.
  • The whole thing comes together in under an hour and looks stunning on a board, making you look like you actually planned ahead.
02 -
  • Tahini separates from oil in the jar—stir it well before measuring, or your hummus will be grainy and bitter instead of silky.
  • Over-blending hummus turns it warm and thick instead of airy, so stop while it still looks slightly fluffy and speckled, not completely uniform.
03 -
  • Toast sesame seeds in a dry pan for 30 seconds and sprinkle them over the hummus—they add crunch and a toasted flavor that feels luxurious.
  • A pinch of smoked paprika stirred into the hummus itself (not just on top) makes the whole thing taste deeper and more sophisticated.
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