Roasted Rainbow Carrots and Hummus (Printable)

Tender roasted rainbow carrots served alongside creamy tahini hummus, creating a vibrant and wholesome Mediterranean-inspired 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, as needed
15 - 1/4 teaspoon smoked paprika, optional

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper
02 - Toss rainbow carrots with olive oil, salt, 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 - While carrots roast, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in food processor. Blend until smooth
05 - Add cold water one tablespoon at a time while blending to reach desired consistency
06 - Taste and adjust seasoning as needed. Transfer to serving bowl, drizzle with olive oil, and sprinkle with smoked paprika
07 - Arrange roasted carrots on platter, garnish with chopped parsley, and serve alongside hummus

# Expert Hints:

01 -
  • The carrots caramelize into something almost candy-like, and nobody suspects they're eating vegetables.
  • Homemade hummus tastes nothing like store-bought, and you control exactly how creamy it gets.
  • It feels fancy enough for guests but takes barely an hour from start to finish.
  • Everything is naturally vegan and gluten-free, so it works for almost anyone at your table.
02 -
  • If your hummus breaks or looks grainy, you probably didn't rinse the chickpeas well enough or your tahini separated—start fresh with a new can and stir the tahini jar really well before measuring.
  • Roasted carrots release their moisture at the end of cooking, so don't panic if they look a little wet when you pull them out; that glossiness is exactly what you want.
03 -
  • Toast a pinch of sesame seeds or sprinkle dukkah (that Egyptian spice blend) over the carrots right before serving for unexpected crunch and depth.
  • If you want to add heat, mix a pinch of chili flakes or a touch of cayenne into the hummus itself rather than the carrots, so guests can control how spicy their dip is.
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