Rainbow Carrots and Hummus (Printable Version)

Colorful roasted carrots with creamy tahini hummus. A vibrant, vegan Mediterranean appetizer ideal for gatherings.

# What You'll Need:

→ Roasted Rainbow Carrots

01 - 1 pound 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 chickpeas (15 ounces), 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 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Toss the 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 halfway through cooking, until carrots are tender and lightly caramelized.
04 - While carrots roast, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time until desired consistency is reached.
05 - Taste the hummus and adjust salt, lemon juice, or cumin 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.

# Additional Tips::

01 -
  • The rainbow carrots turn sweet and caramelized in the oven, making even veggie skeptics reach for seconds.
  • Homemade hummus tastes fresher and lighter than anything from a store, and you control exactly how garlicky or lemony it gets.
  • It looks impressive on a table but requires almost no skill, just a little patience while things roast.
  • This platter works as a snack, a starter, or even a light lunch when you add some pita or crackers.
02 -
  • Don't crowd the carrots on the baking sheet or they'll steam instead of caramelize, losing that sweet roasted flavor.
  • If your hummus feels thick or grainy, add cold water slowly while the processor runs until it turns silky and smooth.
  • Taste the hummus before serving because tahini and lemon can vary in strength, and a small adjustment makes a big difference.
03 -
  • Add a tablespoon of ice water to the hummus at the end of blending for an extra light, airy texture that feels almost mousse like.
  • Roast extra carrots and keep them in the fridge, they're perfect for grain bowls, sandwiches, or snacking throughout the week.
  • If you love garlic, roast a whole head alongside the carrots and squeeze the soft cloves into the hummus for a mellow, sweet garlic flavor.
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