# Ingredient List:
→ For the Roasted Rainbow Carrots
01 - 1 lb rainbow carrots, peeled and trimmed
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 tsp ground cumin (optional)
06 - 1 tbsp fresh parsley, chopped (for garnish)
→ For the Tahini Hummus
07 - 1 (15 oz) can chickpeas, drained and rinsed
08 - 1/4 cup tahini
09 - 2 tbsp extra-virgin olive oil
10 - 2 tbsp freshly squeezed lemon juice
11 - 1 clove garlic, minced
12 - 1/2 tsp ground cumin
13 - 1/2 tsp sea salt
14 - 2-3 tbsp cold water (as needed)
15 - 1/4 tsp smoked paprika (for garnish, optional)
# How to Make:
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 (if using). Arrange in a single layer on the prepared baking sheet.
03 - Roast for 25-30 minutes, turning once halfway through, until the carrots are tender and lightly caramelized.
04 - Meanwhile, in a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding cold water a tablespoon at a time to reach your desired consistency.
05 - Taste the hummus and adjust seasoning if needed.
06 - Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with smoked paprika.
07 - Arrange the roasted carrots on a platter, garnish with chopped parsley, and serve alongside the hummus.
