Rainbow Carrots and Hummus

The first time rainbow carrots showed up at my farmers market, I stood there staring like they'd fallen from another planet. Purple fading into orange, yellow tips blushing into white—vegetables that looked like they were auditioning for a painting. I bought three bunches on impulse and roasted them that same evening, watching their colors intensify in the oven heat. When I pulled that sheet pan out, my roommate walked in and asked if I'd started cooking jewelry. That moment sold me forever on the magic of vegetables that look as spectacular as they taste.

Last summer, I made this for a backyard potluck when I'd completely forgotten to plan a dish. Picked up carrots on the way home, threw together the hummus in what felt like panic mode, and arranged everything on my favorite weathered wooden board. My friend's daughter, who normally treats vegetables like radioactive waste, kept sneaking carrots off the platter. Her mom finally had to gently redirect her to leave some for the actual serving moment. Never underestimate the power of really good hummus to convert the unconvinced.

Ingredients

• 1 lb rainbow carrots: The purple ones taste slightly earthier, yellow ones are milder, and orange brings that classic sweet carrot punch we all know
• 2 tbsp olive oil: Helps those natural sugars caramelize and keeps everything from sticking to your pan
• 1/2 tsp sea salt: Enhances sweetness without making it taste like the ocean
• 1/4 tsp freshly ground black pepper: Adds just enough warmth to make things interesting
• 1/2 tsp ground cumin: Totally optional but creates this earthy bridge between the carrots and the tahini
• 1 tbsp fresh parsley: Makes everything look intentional and restaurant worthy

• 1 can chickpeas: Rinse them really well unless you want your hummus to taste like the can it came in
• 1/4 cup tahini: The good stuff matters here—stir it thoroughly before measuring
• 2 tbsp extra virgin olive oil: Makes the hummus lush and velvety
• 2 tbsp fresh lemon juice: Brightens everything and cuts through the rich tahini
• 1 clove garlic: One is perfect unless you're trying to ward off vampires
• 2-3 tbsp cold water: The secret trick that transforms hummus from pasty to impossibly creamy

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Instructions

Get your oven ready:

Crank it to 425°F and line a baking sheet with parchment paper because roasted-on carrot scrubbing is nobody's idea of fun

Prep the carrots:

Toss those beautiful rainbow carrots with olive oil, salt, pepper, and cumin until they're evenly coated, then spread them out so they have room to breathe

Roast them:

Let them go for 25 to 30 minutes, flipping once halfway through, until they're tender and have those gorgeous caramelized spots

Make the hummus base:

While carrots roast, blend chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt until smooth

Get the texture right:

Add cold water one tablespoon at a time until it reaches that dreamy, whipped consistency you want

Taste and adjust:

This is where you fix anything that needs fixing—more salt, more lemon, more whatever makes it sing

Plate it like you mean it:

Swoop the hummus into a bowl, drizzle with olive oil, sprinkle with paprika, and arrange those gorgeous carrots alongside

Save

My grandmother would've looked at rainbow carrots with deep suspicion, but she understood that making food beautiful was its own kind of love. This dish lives in that space between thoughtful and uncomplicated, the kind of thing that makes people feel taken care of without realizing you put any extra effort in at all.

Making It Your Own

Sometimes I toss harissa into the hummus for warmth, or roast the carrots with honey if I'm feeling like something that leans sweeter. The beauty is in how forgiving this combination is—almost any road leads somewhere delicious.

Serving Suggestions

This works as an appetizer that disappears suspiciously fast, or as part of a Mediterranean spread with olives and warm bread. I've also eaten it standing at the counter for dinner on nights when cooking felt like too much.

Storage and Make Ahead Wisdom

The hummus actually gets better after a day in the fridge, giving flavors time to really know each other. Carrots are best fresh from the oven but will happily reheat at 350°F for about 10 minutes.

• Keep the garnishes separate until serving time so everything stays vibrant
• Extra hummus makes an incredible sandwich spread the next day
• The carrot roasting time varies by thickness, so trust your fork over the clock

Save

Some of the best cooking happens in that sweet spot between simple and special, where a few humble ingredients transform into something people remember. This is one of those recipes.

Recipe FAQ

→ What makes rainbow carrots different from regular carrots?

Rainbow carrots come in purple, orange, yellow, and white varieties. Each color offers slightly different flavor notes—purple carrots tend to be earthier while orange varieties are sweeter. When roasted together, they create a visually stunning presentation.

→ Can I make the hummus ahead of time?

Absolutely. Homemade hummus actually tastes better after resting in the refrigerator for a few hours or overnight. Store it in an airtight container and bring to room temperature before serving. Add a splash of water or olive oil to refresh the consistency if needed.

→ 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 visible golden-brown caramelization spots. This typically takes 25–30 minutes at 425°F. Turning them halfway through ensures even cooking and coloring.

→ What can I serve alongside this platter?

Crisp raw vegetables like bell peppers, cucumber slices, or radishes complement the roasted carrots beautifully. Warm pita bread, crackers, or flatbreads work well for scooping the hummus. A sprinkle of toasted sesame seeds or dukkah adds delightful crunch.

→ Is this dish suitable for meal prep?

Both components store well for 3–4 days. Keep roasted carrots and hummus in separate containers. Reheat carrots in a 350°F oven for 10 minutes to restore their texture, or enjoy them cold. The hummus may thicken in the fridge—thin with water or olive oil before serving.