# What You'll Need:
→ Roasted Rainbow Carrots
01 - 1 lb rainbow carrots, peeled and trimmed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon ground cumin, optional
06 - 1 tablespoon fresh parsley, chopped
→ Tahini Hummus
07 - 1 can (15 ounces) chickpeas, drained and rinsed
08 - 1/4 cup tahini
09 - 2 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 clove garlic, minced
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon sea salt
14 - 2 to 3 tablespoons cold water, as needed
15 - 1/4 teaspoon smoked paprika, optional
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the rainbow carrots with olive oil, salt, pepper, and cumin if using. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway through, until the carrots are tender and lightly caramelized.
04 - In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding cold water one tablespoon at a time to reach desired consistency.
05 - Taste the hummus and adjust seasoning as needed.
06 - Transfer the hummus to a serving bowl. Drizzle with a small amount of olive oil and sprinkle with smoked paprika.
07 - Arrange the roasted carrots on a platter, garnish with chopped parsley, and serve alongside the hummus.
