Rainbow Carrots and Hummus (Printable)

Colorful roasted rainbow carrots paired with smooth homemade tahini hummus for sharing

# 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
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 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 It:

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. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning 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 until desired consistency is reached.
05 - Taste the hummus and adjust salt and 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 platter, garnish with chopped parsley, and serve alongside the hummus.

# Expert Advice:

01 -
  • Vibrant rainbow carrots provide a naturally sweet and caramelized flavor.
  • The homemade hummus is incredibly smooth and rich in tahini.
  • Entirely plant-based and gluten-free for easy sharing.
  • Simple preparation with impressive, gourmet results.
02 -
  • Peeling the carrots is recommended for the best color and a more refined presentation.
  • Adding ice-cold water to the food processor can help create a fluffier hummus texture.
  • Roast the carrots in a single layer without overcrowding to ensure they roast rather than steam.
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