Pin It Last summer, my neighbor brought over a bundle of rainbow carrots from her garden, still dusted with soil, and I roasted them simply with olive oil and salt. The way those purple and orange carrots sweetened in the heat changed how I thought about this humble root vegetable entirely.
I served this at a casual Friday gathering, and everyone kept gravitating toward the platter, dipping and crunching while conversation flowed. Something about the rainbow colors makes people linger, and the hummus disappears faster than you expect.
Ingredients
- Rainbow carrots: The variety matters here because each color brings its own subtle flavor profile, with purple being slightly more peppery and orange extra sweet.
- Tahini: Use a well stirred brand and do not skip the blending step because it transforms grainy hummus into silk.
- Lemon juice: Fresh is absolutely required and add it gradually because brightness makes the roasted flavors sing.
- Smoked paprika: Even a tiny sprinkle on top adds this gorgeous smoky depth that people cannot quite identify but keep coming back for.
Instructions
- Heat your oven:
- Crank it to 425 degrees Fahrenheit and line a baking sheet with parchment because the roasted carrots can get sticky.
- Prep the carrots:
- Toss them with olive oil, salt, pepper and cumin until each carrot is coated and arrange them in a single crowded layer.
- Roast until tender:
- Let them cook for 25 to 30 minutes, turning once halfway, when you see those gorgeous caramelized edges forming.
- Make the hummus:
- Blend chickpeas, tahini, olive oil, lemon juice, garlic, cumin and salt until smooth, adding water one tablespoon at a time.
- Adjust and serve:
- Taste and fix the seasoning, then drizzle the hummus with olive oil, sprinkle with smoked paprika and arrange the carrots alongside.
Pin It 
Pin It This recipe has become my go to when I want something that feels special but does not require me to stand over the stove while guests arrive.
Making It Ahead
The hummus actually tastes better after a day in the refrigerator, and you can roast the carrots a few hours ahead and serve them at room temperature.
Choosing Your Carrots
Look for firm carrots without cracks, and if the greens are still attached, trim them immediately because they draw moisture from the roots.
Serving Suggestions
Try toasted pita wedges, cucumber slices, or even radishes for variety on the platter.
- Warm the hummus slightly for 30 seconds before serving to make it extra creamy.
- Crush some toasted sesame seeds over the whole platter right before serving.
- Keep a lemon wedge on the side for guests who love extra brightness.
Pin It 
Pin It There is something so satisfying about a dish that looks as beautiful as it tastes and brings people together around the table.
Recipe Q&A
- → How do I store leftovers?
Store roasted carrots in an airtight container in the refrigerator for up to 4 days. Keep hummus separately in a sealed container for up to one week. Reheat carrots at 350°F for 10 minutes to restore tenderness.
- → Can I make the hummus ahead of time?
Yes, homemade hummus actually tastes better after the flavors meld. Prepare it up to 3 days in advance and store it in the refrigerator. Bring to room temperature and stir well before serving.
- → What other vegetables work well roasted?
Try roasting regular orange carrots, parsnips, sweet potato wedges, or baby bell peppers. Root vegetables cut into similar sizes will roast evenly alongside the rainbow variety.
- → How can I make the hummus extra smooth?
Peel the chickpeas by pinching them gently to remove the thin skins before blending. This extra step creates an incredibly silky texture. Also, blend for 2-3 minutes, scraping down the sides occasionally.
- → What can I serve with this platter?
Add warm pita bread, pita chips, raw vegetable crudités like cucumber and bell peppers, or olives. The platter works well alongside other Mediterranean appetizers like baba ganoush or tzatziki.
- → Is this dish suitable for meal prep?
Absolutely. Both components reheat well and can be portioned into containers for easy lunches throughout the week. The hummus can also be used as a spread for wraps or sandwiches.