Save It I used to think hummus only came in plastic tubs from the grocery store until a friend brought over a bowl she'd made from scratch. The taste was so bright and creamy, completely different from what I'd been buying. That weekend, I roasted a pile of rainbow carrots just to have something beautiful to dip into my first homemade batch. The colors alone made me feel like I was doing something special, even though the whole thing took less than an hour.
I made this for a small gathering last spring, and people kept wandering back to the kitchen for more carrots. One friend admitted she'd never liked cooked carrots before, but something about the cumin and the char made them irresistible. The hummus disappeared so fast I didn't even get a chance to pack leftovers. Now I double the batch every time, because I know it won't last.
Ingredients
- Rainbow carrots: The mix of orange, purple, yellow, and white makes the platter look alive, and they roast up sweeter than regular carrots with a slight earthiness.
- Olive oil: Use a good one for drizzling at the end, it adds richness and a fruity note that ties everything together.
- Sea salt and black pepper: Simple seasonings let the natural sweetness of the carrots shine without competing flavors.
- Ground cumin: Just half a teaspoon adds warmth and a hint of smokiness that makes the carrots taste more complex.
- Fresh parsley: A handful of chopped parsley brightens the whole dish and adds a pop of green against all that color.
- Chickpeas: The base of the hummus, they blend into a creamy paste that feels indulgent but stays light.
- Tahini: This sesame paste gives hummus its signature nutty flavor and silky texture, don't skip it.
- Lemon juice: Freshly squeezed is key, it cuts through the richness and wakes up every other flavor.
- Garlic: One clove is enough to add bite without overpowering, but feel free to add more if you love garlic.
- Cold water: A tablespoon or two loosens the hummus to the perfect dippable consistency.
- Smoked paprika: A light dusting on top looks gorgeous and adds a subtle smoky aroma.
Instructions
- Preheat and prep:
- Set your oven to 425 degrees and line a baking sheet with parchment so the carrots don't stick. This high heat is what gives them those sweet, caramelized edges.
- Season the carrots:
- Toss the trimmed carrots with olive oil, salt, pepper, and cumin in a bowl until every carrot glistens. Spread them out in a single layer so they roast instead of steam.
- Roast until tender:
- Slide the pan into the oven and roast for 25 to 30 minutes, flipping them halfway through so both sides get golden. You'll know they're done when a fork slides in easily and the edges look a little charred.
- Blend the hummus:
- While the carrots roast, throw the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt into a food processor. Blend until smooth, adding cold water a tablespoon at a time until it's creamy and light.
- Adjust and taste:
- Stop and taste the hummus, adding more lemon if you want brightness or more salt if it feels flat. This is your chance to make it exactly how you like it.
- Plate and garnish:
- Spoon the hummus into a shallow bowl, drizzle olive oil over the top, and dust with smoked paprika. Arrange the warm carrots on a platter, scatter parsley over them, and serve everything together.
Save It There's something about setting down a platter of bright carrots and creamy hummus that makes people lean in and start talking. It's not fancy, but it feels generous and warm, like you put thought into feeding them well. I've served this at casual dinners and holiday parties, and it always disappears before anything else on the table.
Choosing Your Carrots
Rainbow carrots aren't just pretty, they actually taste slightly different from each other. The purple ones are a bit earthier, the yellow ones sweeter, and the white ones milder. If you can't find rainbow bunches, regular orange carrots work perfectly fine and still roast up beautifully. Just look for carrots that are firm and smooth, avoiding any that feel rubbery or have cracks.
Getting the Hummus Right
The secret to really creamy hummus is blending longer than you think you need to and adding cold water gradually. I used to stop too early and end up with grainy hummus that felt heavy. Now I let the food processor run for a full minute or two, and the texture transforms into something almost whipped. If you want it even silkier, some people peel the chickpeas first, but I've never bothered and it still turns out great.
Serving and Storing
This platter is best served warm, with the carrots still slightly hot from the oven and the hummus at room temperature. If you have leftovers, store the carrots and hummus separately in the fridge for up to three days. The carrots lose a little of their crispness when reheated, but they're still delicious cold, tossed into a salad or eaten straight from the container.
- Reheat the carrots in a 350 degree oven for about 10 minutes to bring back some of their texture.
- Let the hummus sit out for 20 minutes before serving again so it softens and the flavors open up.
- Drizzle fresh olive oil over leftover hummus each time you serve it to keep it looking and tasting fresh.
Save It This dish reminds me that healthy food doesn't have to feel like a compromise. It's colorful, satisfying, and always makes me feel good after eating it, which is exactly what I want from something I make again and again.
Recipe FAQs
- → Can I prepare the hummus ahead of time?
Yes, the hummus can be made up to three days in advance. Store it in an airtight container in the refrigerator. If the consistency thickens, thin it with a splash of lemon juice or water before serving.
- → What types of carrots work best for roasting?
Rainbow carrots are ideal for their vibrant colors and tender texture when roasted. However, standard orange carrots, purple carrots, or any heirloom variety works wonderfully. Choose medium-sized carrots for even cooking.
- → How do I achieve caramelization on the carrots?
Arrange carrots in a single layer without crowding, ensuring they contact the baking sheet. Roast at 425°F and turn halfway through. The dry heat and higher temperature create the golden, caramelized edges.
- → Is tahini necessary for the hummus?
Tahini provides authentic flavor and creamy texture. For a substitute, use natural almond or sunflower seed butter, though the taste profile will differ slightly. Adjust quantities based on desired consistency.
- → How should I store leftover components?
Keep roasted carrots in an airtight container for up to four days; reheat gently if desired. Hummus stores up to three days refrigerated. Store separately to maintain the carrots' texture and prevent sogginess.
- → What can I serve alongside this platter?
Pair with warm pita bread, crackers, or fresh vegetable sticks like celery, cucumber, and bell peppers. For a heartier spread, add falafel or roasted chickpeas for extra protein.