Save The first time rainbow carrots arrived in my CSA box, I almost called them candy vegetables. Those purple, orange, yellow and white roots looked like something from a childrens book, not a real vegetable patch. I roasted them simply with salt and olive oil, and my kitchen filled with this earthy sweet aroma that made me forget they were just carrots. Now whenever I see that multicolored bunch at the market, I grab them immediately.
Last summer, I served this platter at a casual backyard gathering and watched something magical happen. People who normally turn their noses up at vegetable platters kept circling back, dunking those gorgeous roasted carrots into the creamy hummus. The conversation actually paused for a moment when someone took their first bite of the purple carrot, eyes widening at how different it tasted from the orange ones.
Ingredients
- Rainbow carrots: Each color brings its own subtle flavor, but roasting them together creates this incredible depth
- Olive oil: Do not skimp here since it helps the carrots develop those gorgeous caramelized edges
- Tahini: The secret to restaurant style hummus that feels luxurious and velvety smooth
- Lemon juice: Fresh is absolutely essential, bottled juice will make your hummus taste flat and sad
- Chickpeas: Rinse them thoroughly and remove the loose skins if you want hummus that is practically silky
Instructions
- Get your oven ready:
- Crank that heat to 425°F and line a baking sheet with parchment paper for easier cleanup later
- Prep the carrots:
- Toss those beautiful rainbow carrots with olive oil, salt, pepper and cumin until they are evenly coated
- Roast until tender:
- Spread them in a single layer and roast for 25 to 30 minutes, flipping once when you remember, until they are fork tender and starting to caramelize
- Make the hummus:
- Pulse chickpeas, tahini, olive oil, lemon juice, garlic, cumin and salt in your food processor until completely smooth
- Perfect the texture:
- Add cold water one tablespoon at a time while the motor runs until the hummus reaches that dreamy consistency you love
- Assemble and serve:
- Mound the hummus in a bowl, drizzle with olive oil and sprinkle with paprika, then arrange those gorgeous carrots alongside
Save This dish has become my go to when I want to feed people something beautiful without spending hours in the kitchen. The way those roasted colors look against the creamy hummus makes it feel like I put in so much more effort than I actually did. Plus, watching friends discover that carrots can be exciting instead of boring never gets old.
Making It Your Own
Sometimes I add a pinch of chili flakes to the carrots before roasting when I want a little heat. Other times, I will toast some sesame seeds or dukkah to sprinkle over the whole platter right before serving. Both additions add this wonderful crunch that takes the dish to another level entirely.
Serving Suggestions
While the carrots and hummus are perfect on their own, I sometimes set out pita bread or raw vegetables for dipping. The contrast of warm roasted carrots against cool creamy hummus is something special, but having extra vehicles for that tahini goodness never hurt anyone.
Storage and Make Ahead Tips
The hummus actually tastes better the next day, so I often make it the night before and store it in an airtight container. The carrots reheat beautifully in a 350°F oven for about 10 minutes, though I have been known to eat them cold straight from the refrigerator.
- Leftover hummus keeps for up to a week in the refrigerator
- Store leftover roasted carrots separately from the hummus to prevent sogginess
- The carrots can also be eaten cold or added to salads the next day
Save There is something deeply satisfying about serving food that is both beautiful and nourishing. This platter always disappears faster than I expect, and I love that.
Saffron Brook Recipe Q&As
- → What makes rainbow carrots special?
Rainbow carrots come in purple, orange, yellow, and white varieties, each offering slightly different flavor profiles from sweet to earthy. They also provide diverse antioxidants and create a stunning visual presentation on the platter.
- → How do I get the smoothest hummus texture?
Blend your tahini and lemon juice first before adding chickpeas. Using cold water helps achieve a silky consistency, and blending for 2-3 minutes longer than you think necessary creates the creamiest results.
- → Can I prepare this platter ahead of time?
The hummus actually improves after resting in the refrigerator for a few hours. Roast the carrots just before serving for optimal warmth and texture, though they can be roasted earlier and served at room temperature.
- → What other vegetables pair well with this hummus?
Sliced bell peppers, cucumber rounds, cherry tomatoes, radishes, and blanched green beans all complement the tahini flavors. The hummus also works beautifully with roasted sweet potato wedges or cauliflower florets.
- → Is this dish suitable for meal prep?
Both components store well separately. Keep hummus in an airtight container for up to a week, and store roasted carrots in the refrigerator for 3-4 days. Reheat carrots gently before serving if desired.
- → What can I use instead of tahini?
Cashew butter or almond butter work as substitutes, though they'll slightly alter the traditional Mediterranean flavor profile. Sunflower seed butter offers a similar nuttiness and is allergen-friendly for those avoiding sesame.