Rainbow Carrots and Hummus (Print-Friendly)

Colorful roasted rainbow carrots paired with smooth tahini hummus for a vibrant Mediterranean appetizer.

# 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 for garnish

→ 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 for garnish, optional

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss rainbow carrots with olive oil, sea salt, black 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 carrots are tender with light caramelization.
04 - While carrots roast, combine chickpeas, tahini, extra-virgin olive oil, lemon juice, minced garlic, ground cumin, and sea salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time to achieve desired consistency.
05 - Taste hummus and adjust salt, lemon juice, or cumin to preference.
06 - Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika.
07 - Arrange roasted carrots on a serving platter, garnish with chopped parsley, and serve alongside the tahini hummus.

# Expert Advice:

01 -
  • The carrots transform from raw to impossibly tender and slightly sweet, while the hummus stays creamy and grounding.
  • It looks like you spent hours when you actually invested maybe 50 minutes total, making it perfect for impressing people casually.
  • Everything here is naturally vegan and gluten-free, so it works for almost any gathering without feeling restrictive.
02 -
  • Don't skip the halfway turn during roasting—it's the difference between evenly caramelized and unevenly cooked carrots that won't look or taste as good.
  • If your hummus tastes bitter or overly garlicky, you used too much garlic or blended it too long; start with half a clove next time and add more only if needed after tasting.
03 -
  • Buy your carrots from a farmers market or quality grocer where they haven't been sitting around—fresher carrots taste sweeter and roast more evenly.
  • Make the hummus ahead and keep it cold so it stays perfectly creamy, then bring it to room temperature 15 minutes before serving for the best flavor.
Return