Save Last summer my neighbor brought over a bundle of rainbow carrots from her garden, the dirt still clinging to their purple and orange roots. She mentioned roasting them brings out a sweetness you just can not get from raw vegetables. I decided to pair them with hummus, and now it is the first thing that disappears at every gathering.
I served this at a small dinner party last month and watched my friend who claims to hate vegetables go back for third and fourth helpings. The combination of warm spiced carrots and cool creamy hummus just works in that way that makes people relax and linger around the table.
Ingredients
- Rainbow carrots: The purple ones get sweeter than orange when roasted so do not worry if you can not find all colors
- Olive oil: Use the good stuff here because it coats every carrot and adds that fruity grassy flavor
- Tahini: Stir the jar really well before measuring because the solids settle at the bottom
- Canned chickpeas: Rinse them thoroughly and remove the loose skins if you want silkier hummus
- Lemon juice: Fresh squeezed makes a huge difference so please do not use the bottled stuff
- Garlic: One small clove is plenty because raw garlic gets intense as it sits
- Smoked paprika: This is entirely optional but that little smoky hit on top looks beautiful
Instructions
- Get the oven ready:
- Crank the heat to 425°F and line a baking sheet with parchment paper so nothing sticks.
- Prep the carrots:
- Toss them with olive oil salt pepper and cumin until each one is evenly coated then spread them out without crowding.
- Roast until tender:
- Let them cook for about 25 minutes and flip them halfway through so they color nicely on both sides.
- Make the hummus base:
- Pulse the chickpeas tahini olive oil lemon juice garlic cumin and salt in a food processor until it starts coming together.
- Adjust the texture:
- Add cold water one tablespoon at a time while blending until it reaches that perfect velvety consistency.
- Taste and fix it:
- Scoop a bit onto a spoon and add more salt or lemon if it needs a little something extra.
- Plate it beautifully:
- Mound the hummus in a bowl drizzle with olive oil and arrange the warm carrots around it like a colorful rainbow.
Save My sister texted me the day after I first made this demanding the recipe because her kids had asked for it again at breakfast. Something about pulling the rainbow carrots through the hummus makes even picky eaters forget they are eating vegetables.
Making It Your Own
Sometimes I sprinkle dukkah or toasted sesame seeds over the carrots right when they come out of the oven for extra crunch. A pinch of chili flakes mixed with the cumin gives them a gentle heat that balances the tahini perfectly.
Serving Suggestions
This works as a light lunch with some flatbread or as part of a bigger mezze spread. I have also added raw cucumber slices and bell pepper strips when I need to stretch it for a crowd.
Storage And Make Ahead Tips
The hummus keeps in an airtight container for up to five days and actually gets more flavorful over time. Roasted carrots are best fresh but you can reheat them gently at 350°F for about 10 minutes.
- Store the carrots and hummus separately so nothing gets soggy
- Bring the hummus to room temperature before serving for the creamiest texture
- Add fresh parsley right before serving so it stays bright and pretty
Save There is something deeply satisfying about serving food that looks this vibrant and tastes this good without any fuss. It reminds me that the best recipes are often just the simplest ingredients treated with a little care.
Recipe FAQs
- → What makes rainbow carrots special?
Rainbow carrots bring beautiful colors—purple, orange, yellow, and white—to your platter while offering slightly varied flavor profiles from each variety. They roast beautifully and caramelize nicely.
- → Can I make the hummus ahead?
Absolutely. The hummus actually benefits from resting in the refrigerator for a few hours or overnight, allowing flavors to meld. Bring to room temperature before serving and add a fresh drizzle of olive oil.
- → What can I serve with this platter?
The roasted carrots and hummus pair wonderfully with warm pita bread, raw vegetable crudites, or olives. You can also add toasted pita chips for extra crunch.
- → How do I get the smoothest hummus texture?
Blend your chickpeas thoroughly before adding other ingredients. The cold water helps achieve that silky consistency—add it one tablespoon at a time until you reach your desired creaminess.
- → Can I add different spices to the carrots?
Yes. The recipe works beautifully with harissa for heat, za'atar for an herby twist, or simply garlic powder. Experiment with your favorite Mediterranean spices.
- → Is this dish freezer-friendly?
The hummus freezes beautifully for up to three months. Roasted carrots are best enjoyed fresh but can be reheated gently in the oven, though they may lose some of their crisp texture.