Rainbow Carrots and Hummus (Printable)

Colorful oven-roasted rainbow carrots served with rich, homemade tahini hummus. A simple Mediterranean-inspired dish.

# 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 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
15 - 1/4 teaspoon smoked paprika

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the rainbow carrots with olive oil, sea salt, black pepper, and cumin if desired. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway through cooking, until tender and lightly caramelized.
04 - In a food processor, combine drained chickpeas, tahini, extra-virgin olive oil, fresh lemon juice, minced garlic, ground cumin, and sea salt. Blend until smooth.
05 - Add cold water one tablespoon at a time while blending until reaching desired consistency. Taste and adjust seasoning as needed.
06 - Transfer the hummus to a serving bowl. Drizzle with additional olive oil and sprinkle with smoked paprika.
07 - Arrange roasted carrots on a serving platter, garnish with chopped fresh parsley, and serve alongside the prepared hummus.

# Expert Tips:

01 -
  • The carrots caramelize in the oven, turning sweet and tender while staying visually stunning on the plate.
  • You make the hummus in minutes with a food processor, and it tastes infinitely better than store-bought.
  • It's naturally vegan and gluten-free, so it works for almost any gathering without feeling like a compromise.
02 -
  • Don't skip rinsing your canned chickpeas—that starchy liquid makes the hummus gluey and thick instead of silky.
  • Tahini separates naturally, so always stir it before measuring; a separated jar gives you too little tahini and an oily hummus.
  • Roast your carrots at the right temperature; too low and they'll just dry out, too high and they'll burn before they caramelize.
03 -
  • Buy tahini from a Middle Eastern grocery store or a specialty section where it's used regularly; fresher tahini tastes less bitter and blends more smoothly.
  • If your hummus is too thick, add water very slowly while the processor is running, not all at once—you can always add more, but you can't take it back.
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