Pin This Last summer my neighbor brought over a bundle of rainbow carrots from her garden and I had no idea what to do with them. I roasted them on a whim and the way those purple and orange edges caramelized made my whole kitchen smell incredible.
I made this for a book club gathering and everyone kept hovering around the platter. There is something about those jewel toned carrots that makes people want to linger and talk.
Ingredients
- 1 lb rainbow carrots: The purple ones get sweeter than orange ones and the colors look stunning on a platter
- 2 tbsp olive oil: Helps the carrots caramelize and develop those delicious crispy edges
- 1/2 tsp sea salt: Essential to draw out the natural sweetness as they roast
- 1/4 tsp freshly ground black pepper: Adds just enough warmth to balance the sweetness
- 1/2 tsp ground cumin: Earthy and warming though optional if you prefer pure carrot flavor
- 1 tbsp fresh parsley: Brightens everything up and makes the platter look finished
- 1 can chickpeas: Rinse them really well to remove the canned taste
- 1/4 cup tahini: The secret to restaurant style hummus that is impossibly creamy
- 2 tbsp extra virgin olive oil: Makes the hummus luxurious and silky smooth
- 2 tbsp lemon juice: Fresh is absolutely crucial here
- 1 clove garlic: One is plenty unless you love serious garlic kick
- 1/2 tsp ground cumin: Gives hummus that classic Mediterranean depth
- 2 to 3 tbsp cold water: The magic trick for airy smooth hummus texture
- 1/4 tsp smoked paprika: Adds a beautiful smoky contrast on top
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Prep the carrots:
- Toss rainbow carrots with olive oil, salt, pepper, and cumin until evenly coated.
- Roast them:
- Arrange carrots in a single layer and roast for 25 to 30 minutes, turning halfway until tender and caramelized.
- Blend the base:
- Combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor.
- Add water gradually:
- Blend while adding cold water one tablespoon at a time until perfectly smooth and creamy.
- Season to taste:
- Give it a try and add more salt or lemon juice if it needs brightness.
- Plate it up:
- Transfer hummus to a bowl, drizzle with olive oil, sprinkle with smoked paprika, and arrange roasted carrots alongside.
Pin This This has become my go to for unexpected guests because it looks so impressive but takes almost no active effort.
Making It Ahead
The hummus actually tastes better after a day in the refrigerator as the flavors meld together.
Roasting Tips
Try to buy carrots that are similar in size so they finish roasting at the same time.
Serving Suggestions
This platter works beautifully as part of a mezze spread with olives and warm bread.
- Toast some pita triangles for dipping
- Add cucumber slices for more crunch
- Sprinkle dukkah over everything for texture
Pin This There is something deeply satisfying about eating food that is this colorful and wholesome.
Recipe FAQs
- → Can I prepare the components ahead of time?
Absolutely. The hummus actually benefits from resting in the refrigerator for a few hours or overnight, allowing flavors to meld. Roasted carrots are best served warm but can be reheated at 350°F for 5-10 minutes before serving.
- → What makes rainbow carrots different from regular orange carrots?
Rainbow carrots include purple, yellow, orange, and sometimes red varieties. Each color offers slightly different flavor notes—purple tend to be slightly sweeter, yellow are milder, while orange are classic. They also provide diverse antioxidants.
- → How do I achieve the smoothest hummus texture?
The secret is blending tahini and lemon juice first before adding chickpeas, which creates an ultra-creamy base. Also, use cold water rather than warm, and don't hesitate to blend longer than you think necessary—processing for 3-4 minutes yields silken results.
- → Can I use regular carrots if rainbow aren't available?
Certainly. Standard orange carrots work beautifully here. For visual interest, you could mix in some peeled parsnips or golden beets. Just adjust roasting times as needed since different vegetables may cook at different rates.
- → What other toppings work well with this platter?
Consider adding toasted pine nuts, crushed walnuts, or sesame seeds for crunch. Fresh herbs like mint, cilantro, or dill complement the flavors beautifully. A drizzle of pomegranate molasses or good quality balsamic adds lovely acidity.
- → Is this suitable for meal prep?
Yes, both components store well. Keep hummus in an airtight container for up to a week and roasted carrots for 3-4 days. For best results, store separately and reheat carrots before serving to maintain texture contrast between warm vegetables and cool, creamy dip.