Description
A vibrant and healthy dish featuring whole roasted rainbow carrots served over a creamy bed of Israeli-style hummus with a refreshing green tahini sauce. This colorful, plant-based recipe is enhanced with optional garnishes like pomegranate seeds and fresh herbs, making it perfect for a nutritious appetizer or side.
Ingredients
Carrots and Seasoning
- 2 pounds (32 ounces) Rainbow Carrots (purple, white, yellow, and orange), scrubbed, peeled, and trimmed
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Base Sauce
- 1 batch Simplified Israeli Style Hummus (or Vegan Sour Cream)
Top Sauce
- 1 batch Green Tahini Sauce (or Chermoula Sauce)
Optional Garnishes
- Pomegranate seeds
- Diced chives
- Diced green onions (green parts only)
- Hemp seeds
- Roasted and salted pepita seeds (slightly ground)
- Fresh herbs (such as parsley or chives)
- Chopped carrot top greens
- Flaky sea salt
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and prepare two half sheet baking pans by lining them with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Prepare and roast carrots: Place the whole rainbow carrots on a baking sheet. Toss them thoroughly in olive oil, salt, pepper, and garlic powder to evenly coat. Spread the carrots out across the two baking sheets, ensuring they have some space between them for even roasting. Bake the carrots for about 30 minutes, flipping them halfway through, until they are golden brown and fork-tender. Monitor toward the end as cooking time may vary depending on carrot size.
- Prepare sauces: While the carrots are roasting or ahead of time, prepare your base and top sauces. Make the Simplified Israeli Style Hummus and Green Tahini Sauce, or alternatively, prepare Vegan Sour Cream and Chermoula Sauce according to your preference. Chill if desired for better flavor melding.
- Assemble the dish: On a serving platter, spread a thin, even layer of hummus (or vegan sour cream) using a mini spatula or spoon. Drizzle some olive oil over the spread for added richness.
- Add roasted carrots and sauce: Arrange the warm roasted rainbow carrots over the hummus bed. Drizzle the green tahini sauce (or chermoula sauce) over the top to add a fresh, tangy layer of flavor.
- Garnish and serve: Enhance the dish with optional garnishes such as pomegranate seeds, diced green onions, hemp seeds, slightly ground roasted pepita seeds, fresh herbs, chopped carrot tops, and a sprinkle of flaky sea salt. Adjust seasoning to taste and serve immediately while the carrots are warm.
Notes
- Carrot roasting time can vary depending on their size; check for fork tenderness to avoid overcooking.
- The hummus and green tahini sauce can be prepared ahead and chilled to enhance flavors and reduce prep time on serving day.
- Feel free to substitute vegan sour cream and chermoula sauce if you prefer a different flavor profile or a creamier base.
- Garnishes add texture, flavor, and visual appeal, but can be customized or omitted as desired.
- This dish is best served warm to enjoy the full roasted carrot flavor combined with creamy hummus and fresh green tahini.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
