Rainbow Carrots and Hummus (Print Version)

Colorful roasted rainbow carrots paired with smooth tahini hummus for an easy Mediterranean-inspired sharing 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 for garnish

→ 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 fresh 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 for garnish, optional

# How-To Steps:

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, adding cold water one tablespoon at a time to reach desired consistency.
05 - Taste the hummus 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.

# Expert Suggestions:

01 -
  • The carrots become candy-sweet when roasted, no sugar required, just heat and a little olive oil working their magic.
  • Homemade hummus tastes like nothing from a store because you control every bit of tahini richness and lemon brightness.
  • This comes together in under an hour, making it perfect for unexpected guests or when you want to feel proud of something simple.
02 -
  • Don't rinse your chickpeas halfheartedly—that starchy water makes hummus gluey instead of creamy, and you'll taste the difference immediately.
  • The water you add to hummus matters more than you'd think; add it while the machine is running, not all at once, so you can actually control the texture instead of ending up with soup.
03 -
  • Don't skip rinsing the tahini residue from the food processor right away—it hardens like concrete and becomes a whole thing.
  • Make the hummus a few hours ahead so it has time to chill and the flavors have a chance to get to know each other.
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