Save Last spring, my neighbor dropped off a bundle of rainbow carrots from her garden, still dusted with soil. I roasted them simply, mostly because I was tired and hungry, but something magical happened in that oven. The purple ones turned deep plum, the orange carrots sweetened, and the yellow ones became almost honeyed. I whipped up a quick hummus to go alongside, and honestly, that accidental dinner became one of my favorite things to eat.
I served this at a small gathering last month, and people kept hovering around the platter. My friend Sarah, who claims she hates carrots, went back for thirds. There is something about the variety of colors that makes vegetables feel celebratory rather than obligatory, like you are eating art instead of just another side dish.
Ingredients
- 1 lb rainbow carrots: The mix of purple, orange, and yellow varieties brings different flavor notes and makes the dish visually stunning
- 2 tbsp olive oil: Helps the carrots roast evenly and develop those lovely caramelized edges
- 1/2 tsp sea salt: Essential to draw out the natural sweetness as the carrots cook
- 1/4 tsp black pepper: Adds just enough subtle heat to balance the sweetness
- 1/2 tsp ground cumin: Optional, but it adds a warm, earthy note that bridges the carrots and hummus
- 1 tbsp fresh parsley: Brings a bright, fresh pop of color against the roasted vegetables
- 1 can chickpeas: The foundation of creamy, protein-rich hummus that pairs beautifully with roasted vegetables
- 1/4 cup tahini: This sesame paste gives hummus its signature nutty richness and silky texture
- 2 tbsp extra-virgin olive oil: Makes the hummus luxuriously smooth and adds fruity depth
- 2 tbsp lemon juice: Brightens the hummus and cuts through the rich tahini
- 1 clove garlic: One fresh clove is plenty, it mellows as the hummus sits
- 2-3 tbsp cold water: The secret to incredibly fluffy, light hummus texture
Instructions
- Heat the oven:
- Preheat to 425°F and line a baking sheet with parchment for easy cleanup later
- Season the carrots:
- Toss them with olive oil, salt, pepper, and cumin until each carrot is lightly coated
- Roast until tender:
- Arrange in a single layer and roast for 25 to 30 minutes, turning halfway, until they are fork tender and starting to caramelize at the edges
- Blend the base:
- Combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor
- Adjust the texture:
- Blend until completely smooth, adding cold water one tablespoon at a time until it reaches your desired consistency
- Taste and season:
- Sometimes it needs more salt or lemon, trust your palate and adjust accordingly
- Finish with flair:
- Transfer to a bowl, drizzle with olive oil, sprinkle with smoked paprika, and arrange the roasted carrots alongside
Save This recipe has become my go-to when I want to feed people something that feels special without actually requiring much effort. Watching friends reach for carrot after carrot, dipping them into the hummus, reminds me that the best food is often the simplest.
Making Ahead
You can roast the carrots up to a day ahead and reheat them in a warm oven. The hummus actually improves after resting overnight, giving the garlic time to mellow and the flavors to meld together beautifully.
Serving Suggestions
This platter works as an appetizer, light lunch, or even a side dish alongside grilled meats or fish. I love adding a handful of raw veggies like cucumber slices or bell pepper strips for extra crunch and variety.
Ways to Customize
Sometimes I sprinkle everything bagel seasoning over the hummus for extra crunch and flavor. The platter is incredibly forgiving and adapts well to whatever you have on hand.
- Add a pinch of chili flakes to the carrots before roasting for subtle heat
- Swap cumin for coriander if you prefer a brighter, citrusy spice profile
- Top with toasted pine nuts or sunflower seeds for protein and texture
Save There is something deeply satisfying about eating food that looks as good as it tastes, especially when it comes together so easily. Enjoy every colorful bite.
Common Questions
- → How do I know when the carrots are done roasting?
The carrots are ready when they're tender when pierced with a fork and have developed lightly caramelized edges. This usually takes 25–30 minutes at 425°F. Turn them halfway through for even cooking.
- → Can I make the hummus ahead of time?
Yes, the hummus can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. It may thicken slightly—add a splash of water and stir before serving to restore the creamy texture.
- → What can I use instead of tahini?
Tahini provides the classic hummus flavor and creamy texture. If unavailable, you can substitute with sunflower seed butter or cashew butter, though the taste will differ slightly. For a lighter version, try Greek yogurt mixed with olive oil.
- → Are rainbow carrots different from regular carrots?
Rainbow carrots come in various colors including orange, purple, yellow, and white. Each color offers slightly different flavor notes—purple carrots tend to be earthier while yellow and orange are sweeter. Nutritionally, they're similar to regular carrots.
- → How can I make this dish more filling?
Serve with warm pita bread, naan, or crackers for dipping. You can also add other roasted vegetables like bell peppers, zucchini, or sweet potato rounds to the platter. Including olives, nuts, or cheese on the side creates a more substantial spread.
- → Can I use regular carrots instead of rainbow carrots?
Absolutely. Regular orange carrots work just as well in this dish. You can also use baby carrots for quicker cooking, though regular carrots offer better flavor and texture when roasted.