Pin It The first time I brought these roasted rainbow carrots to a dinner party, my friend Sarah actually asked what restaurant Id bought them from. There was something about the way the purple, orange, and yellow carrots glistened after roasting that made them look like they belonged on a fancy menu. I felt a little proud admitting they were just carrots, olive oil, and heat doing their magic.
Last summer, my neighbor and I sat on her back porch with this platter between us, dipping warm roasted carrots into silky hummus while the sun went down. We talked for hours, reaching for another carrot whenever the conversation lulled. That evening taught me that the simplest food, when its this good and this beautiful, creates its own kind of gathering magic.
Ingredients
- Rainbow carrots: The mix of purple, orange, and yellow varieties isnt just pretty—each color brings a slightly different flavor profile, and roasting mellows any earthiness while spotlighting their natural sweetness
- Olive oil: Use a decent quality extra-virgin here since youre not cooking it at high heat, and it adds a fruity undertone that pairs beautifully with the carrots
- Tahini: This sesame paste is the backbone of creamy hummus—look for one thats well-stirred and smooth, not separated or bitter
- Lemon juice: Freshly squeezed is non-negotiable here, as it cuts through the rich tahini and brightens the entire dip
- Chickpeas: Rinse them thoroughly and remove any loose skins if you want an ultra-smooth hummus texture
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper—this saves you cleanup later and prevents sticking
- Prep the carrots:
- Toss the peeled and trimmed rainbow carrots with olive oil, salt, pepper, and cumin if youre using it, then arrange them in a single layer without overcrowding
- Roast until tender:
- Let them cook for 25 to 30 minutes, turning once halfway through, until theyre tender and have those gorgeous caramelized edges
- Make the hummus base:
- While carrots roast, blend chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt until completely smooth
- Adjust the texture:
- Add cold water a tablespoon at a time until the hummus reaches your desired consistency—some like it thick, others prefer it almost fluffy
- Taste and fix:
- Sample the hummus and add more salt, lemon, or garlic if it needs a little something extra
- Finish and serve:
- Transfer hummus to a bowl, drizzle with olive oil and sprinkle with smoked paprika, then arrange those beautiful roasted carrots alongside with fresh parsley scattered on top
Pin It My three-year-old nephew, whod declared he hated carrots, tried one of these roasted specimens and proceeded to eat three more without any prompting. Sometimes its not about convincing people to like vegetables—its about presenting them in a way that lets their natural deliciousness shine through.
Making It Your Own
Ive started adding toasted sesame seeds or dukkah on top when I want extra crunch, and a pinch of chili flakes in the carrot coating creates this subtle heat that keeps people coming back for more. The beauty of this recipe is how forgiving it is—swap the cumin for coriander, add a splash of maple syrup to the carrots, or stir roasted red peppers into the hummus.
Serving Suggestions
While these roasted carrots and hummus are perfect on their own, I love serving them with warm pita bread, cucumber slices, or bell pepper strips for dipping. They also make an unexpected but welcome addition to a mezze spread alongside olives, stuffed grape leaves, and fresh herbs.
Storage and Prep Ahead
The hummus keeps beautifully in the fridge for up to five days, actually improving as the flavors develop, and you can roast the carrots a day ahead—just reheat them gently before serving to bring back that caramelized exterior.
- Make the hummus the day before and store it in an airtight container
- Roast carrots in advance and warm at 350°F for 10 minutes before serving
- Both components freeze separately for up to a month if you want to meal prep
Pin It Theres something deeply satisfying about serving food that looks this vibrant and tastes this good, knowing it came from your own kitchen. Enjoy every bite.
Recipe FAQs
- → Can I prepare the hummus ahead of time?
Absolutely. The hummus actually benefits from resting in the refrigerator for a few hours or overnight, allowing the flavors to meld. Bring it to room temperature and give it a good stir before serving.
- → What if I can't find rainbow carrots?
Regular orange carrots work perfectly fine. The rainbow variety adds visual appeal with their mix of purple, yellow, and orange hues, but the flavor remains similar to standard carrots.
- → How do I store leftovers?
Store roasted carrots and hummus separately in airtight containers. The carrots keep for 3-4 days and can be enjoyed cold or gently reheated. Hummus stays fresh for up to a week in the refrigerator.
- → Can I make this without a food processor?
You can mash the chickpeas by hand for a chunkier texture, or use an immersion blender. The result will be less smooth but still delicious.
- → What else can I serve with this platter?
Pita bread, cucumber slices, bell pepper strips, and radishes all make excellent dippers. The platter also pairs well with olives, pickled vegetables, or crumbled feta cheese.
- → Is the tahini essential?
Tahini provides the signature creamy texture and nutty flavor. While you could substitute with other nut butters, the result won't taste traditional. For a similar richness without tahini, try adding a bit more olive oil and a tablespoon of yogurt.