Rainbow Carrots and Hummus (Printable)

Tender roasted rainbow carrots served with rich tahini hummus for a colorful, healthy snack or appetizer.

# What You 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
06 - 1 tablespoon fresh parsley, chopped

→ 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
15 - 1/4 teaspoon smoked paprika

# How to Make:

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. 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, cumin, and sea salt in a food processor. Blend until smooth.
05 - Add cold water one tablespoon at a time while blending until desired consistency is achieved.
06 - Taste and adjust seasoning as needed. Transfer 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 hummus.

# Expert Tips:

01 -
  • It's naturally vegan and gluten-free, so everyone at your table actually gets to enjoy it without modifications.
  • The roasted carrots taste nothing like raw ones—they become sweet, almost caramel-like, with crispy edges.
  • Making your own hummus is honestly easier than you think, and the tahini flavor blows any jarred version out of the water.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid is what makes hummus taste grainy and heavy instead of cloud-like and smooth.
  • If your hummus turns into a paste instead of staying creamy, it's usually because you didn't add enough water or because your tahini was too thick; you can always rescue it by adding more water and reblending.
  • Roasted carrots are best eaten the same day or within a day of roasting, but hummus actually tastes better the next day after the flavors have had time to get to know each other.
03 -
  • Toast sesame seeds or make a quick dukkah mixture (cumin, coriander, sesame, salt blended together) to scatter across the carrots for unexpected crunch and depth.
  • Save the carrot-roasting liquid that collects in the parchment—it's flavorful and can be whisked into a vinaigrette or drizzled onto the hummus for extra umami.
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