Rainbow Carrots and Hummus (Printable)

Colorful roasted rainbow carrots served alongside creamy homemade tahini hummus for a vibrant Mediterranean-inspired platter.

# What You'll 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 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, 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 using. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway through, until tender and lightly caramelized.
04 - In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding cold water one tablespoon at a time to reach desired consistency.
05 - Taste the hummus and adjust seasoning 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.

# Expert Tips:

01 -
  • Rainbow carrots roast into candy-like sweetness while staying tender inside, and honestly, they're prettier than most appetizers that take twice as long.
  • The hummus is so creamy and garlicky that people always ask if you bought it from a fancy deli, but it takes barely fifteen minutes in a food processor.
  • It's naturally vegan and gluten-free, which means it works for almost any gathering without feeling like a compromise.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid is what makes hummus grainy and thick instead of silky, and it's such an easy fix that changes everything.
  • Taste the hummus before serving because tahini batches vary wildly in saltiness and bitterness, so a tiny pinch more lemon or salt can make it go from good to actually craveable.
03 -
  • Make extra hummus and freeze it in ice cube trays—perfect portions that thaw into creamy dip whenever you need them.
  • Buy tahini from bulk bins or places with fast turnover because it oxidizes over time, and fresh tahini tastes noticeably better in hummus.
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