Rainbow Carrots and Hummus

Last winter, after weeks of heavy holiday meals, my body started craving something colorful and alive. I brought home a bag of rainbow carrots from the farmers market, their purple and orange tops poking out of my tote bag like little jewels. That afternoon, roasting them while the hummus whirred in the processor felt like giving myself permission to breathe again.

I served this at a small dinner party when a friend mentioned she was trying to eat more plants. She ended up standing by the counter, eating carrot after carrot straight from the pan, laughing about how she never thought vegetables could feel so indulgent. The platter was empty before we even sat down to the main course.

Ingredients

• Rainbow Carrots: Their different colors each bring subtle flavor differences, with purple varieties being slightly sweeter and orange more earthy
• Olive Oil: Use a decent quality oil here since the roasting process really highlights its flavor
• Tahini: Stir your jar well before measuring, the separated paste at the bottom makes the hummus bitter
• Lemon Juice: Freshly squeezed matters, and add it gradually to taste as lemons vary in acidity
• Chickpeas: Rinse them thoroughly and pat dry if you have time for an extra creamy result

Instructions

Preheat and Prep:

Crank your oven to 425°F and line a baking sheet with parchment paper while the oven heats up

Season the Carrots:

Toss them with olive oil, salt, pepper and cumin until evenly coated, then spread them out so they have room to roast rather than steam

Roast Until Caramelized:

Let them cook for 25 to 30 minutes, flipping once halfway through when you remember, until they are tender and showing golden brown spots

Make the Hummus Base:

While carrots roast, blend chickpeas, tahini, olive oil, lemon juice, garlic, cumin and salt until the mixture starts to smooth out

Adjust the Texture:

Add cold water one tablespoon at a time, letting the processor run between additions, until the hummus becomes light and creamy

Taste and Season:

Scoop a bit onto a spoon and adjust with more salt, lemon or garlic until it tastes exactly right to you

Plate and Garnish:

Spread the hummus in a shallow bowl, drizzle with olive oil and sprinkle smoked paprika, then arrange the warm carrots alongside

Save

My daughter now requests this for her birthday dinner every year, saying it feels like eating a rainbow. Something about the colors makes everyone at the table slow down and pay attention to what they are eating.

Making It Your Own

Sometimes I toss the carrots with harissa instead of cumin when I want more heat, or add a crushed garlic clove to the roasting pan. You can also swap tahini for almond butter if you need to avoid sesame, though the flavor will be slightly different.

Serving Suggestions

This platter works beautifully as part of a mezze spread alongside olives, warm pita and stuffed grape leaves. I have also served it as a surprising first course that gets everyone excited about vegetables before the main event arrives.

Storage and Make Ahead Tips

The hummus keeps beautifully in the refrigerator for up to five days and actually develops more flavor over time. Roasted carrots are best eaten the same day but can be reheated in a warm oven.

• Leave the parsley garnish off until just before serving so it stays fresh
• Store hummus in an airtight container with a thin layer of olive oil on top
• Bring hummus to room temperature for 20 minutes before serving for the creamiest texture

Save

There is something deeply satisfying about eating food that looks as beautiful as it tastes, straight from the earth to your table. Hope this brings color to your table too.

Recipe Questions & Answers

→ How do I store leftover roasted carrots and hummus?

Store roasted carrots in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes to restore tenderness. Keep hummus refrigerated for up to a week, adding a splash of olive oil if it thickens.

→ Can I make the hummus ahead of time?

Yes, prepare the hummus up to 3 days in advance. The flavors actually develop and improve overnight. Store covered in the refrigerator and bring to room temperature before serving. Drizzle fresh olive oil on top just before plating.

→ What other vegetables work well with this preparation?

Try regular orange carrots, parsnips, or sweet potatoes cut into similar shapes. Bell peppers, cucumber slices, and radishes make excellent fresh dipping options alongside the roasted vegetables.

→ How can I make the hummus extra smooth?

Remove the skins from chickpeas by rinsing and gently rubbing them between towels before processing. Blend longer than expected, adding cold water gradually. Using room-temperature ingredients also helps achieve silkier results.

→ Is this dish suitable for meal prep?

Absolutely. Portion the hummus into containers and roast a batch of carrots at the start of the week. They reheat beautifully and make for nutritious grab-and-go lunches or quick afternoon snacks.

→ What can I serve besides carrots for dipping?

Pita bread, pita chips, raw vegetable sticks like bell peppers and cucumber, or even crunchy crackers pair wonderfully. The hummus also spreads beautifully on sandwiches or wraps.