Rainbow Carrots with Tahini Hummus (Printable)

Tender cumin-spiced roasted rainbow carrots served with creamy tahini hummus for dipping.

# 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, 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

# Directions:

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 cooking, until tender and lightly caramelized.
04 - While carrots roast, combine chickpeas, tahini, extra-virgin olive oil, lemon juice, minced garlic, ground cumin, and sea salt in a food processor.
05 - Blend until smooth, adding cold water one tablespoon at a time until desired consistency is achieved.
06 - Taste hummus and adjust seasoning as needed.
07 - Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika.
08 - Arrange roasted carrots on a platter, garnish with chopped parsley, and serve alongside hummus.

# Expert Suggestions:

01 -
  • The carrots get naturally sweet and tender without any sugar—just the oven doing the heavy lifting for you.
  • Homemade hummus tastes nothing like the store version, and it's easier to make than you'd think.
  • This platter looks like you spent hours in the kitchen when it honestly takes less time than a grocery store run.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid is what makes homemade hummus turn grainy instead of creamy.
  • Carrots of different thicknesses will cook at different speeds, so try to select ones roughly the same size, or cut the thick ones lengthwise to match the thinner ones.
03 -
  • If your tahini is thick and separated, stir it gently with a spoon before measuring—forcing a measuring cup into cold tahini can pack it down and throw off your proportions.
  • Keep the carrots whole or cut them lengthwise rather than into coins so they stay tender inside while the outside caramelizes beautifully.
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