Rainbow Carrots with Tahini Hummus (Print Version)

Tender roasted rainbow carrots served alongside creamy, tahini-based hummus for a colorful and satisfying spread.

# Components:

→ 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 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, optional

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss 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 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.
05 - Add cold water one tablespoon at a time while blending until desired consistency is achieved. Taste and adjust seasoning as needed.
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 prepared hummus.

# Expert Advice:

01 -
  • The carrots caramelize into something almost candy-like, sweet and tender with just enough char to make them feel indulgent.
  • Making hummus from scratch takes barely fifteen minutes and tastes nothing like the store-bought version—creamier, fresher, somehow more alive on your tongue.
  • It's naturally vegan and gluten-free without any compromise or weird substitutions, so it actually works for everyone at the table.
02 -
  • Hummus tastes flatter when it's cold, so if you've made it ahead, let it sit at room temperature for at least ten minutes before serving, or the flavors feel muted and sad.
  • The moment you add water to hummus, you can't take it back—start conservative and add gradually, because you can always thin it more but you can't thicken it except by starting over.
  • Roasting carrots at this high heat is crucial; lower temperatures won't caramelize them, and you'll end up with steamed vegetables instead of the sweet, almost crispy versions that make this dish worth making.
03 -
  • Toast a small handful of sesame seeds in a dry pan for a minute until golden, then sprinkle them over the roasted carrots for a textural element that changes everything about the eating experience.
  • If the hummus breaks or becomes grainy during blending, add a teaspoon of water and blend for another thirty seconds—sometimes it just needs a moment to come back together.
  • Cube some of the roasted carrots and fold them into the hummus itself, which gives it visual interest and a subtle sweetness that softens the tahini's earthiness.
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