tahini hummus

Vegan Roasted Rainbow Carrots with Creamy Hummus, Herbs and Toasted Seeds — The Most Beautiful Plant-Based Appetizer You Will Make All Week

ROASTED RAINBOW CARROTS HUMMUS

Sweet, caramelized rainbow carrots piled on a swoosh of silky homemade hummus, scattered with fresh herbs, toasted seeds, and a drizzle of lemony olive oil. These Vegan Roasted Rainbow Carrots with Hummus look stunning on any table, taste even better, and need only a handful of simple ingredients and about 40 minutes.

Roasting is the secret to carrots that taste like candy. High heat concentrates their natural sugars, giving the edges a deep golden caramelization while the centers stay tender, and a coating of cumin, smoked paprika, and a little maple syrup adds warmth and a hint of smoky sweetness. The vibrant orange, yellow, purple, and white carrots make a colorful plate that looks like it came from a restaurant.

The hummus is quick, smooth, and creamy, made from chickpeas, tahini, lemon, garlic, and a splash of ice-cold water that makes it extra fluffy. Spread it on a platter, pile the warm carrots on top, and finish with parsley, dill, toasted sesame or pumpkin seeds, and a pinch of flaky salt.

Serve it as an appetizer with warm pita, a colorful side dish for holiday meals, or a light dinner with a grain salad. It is also a great way to get kids excited about vegetables.

This recipe is 100% vegan, gluten-free, dairy-free, and ready in about 40 minutes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins25 mins40 mins4~330 kcal

Ingredients

For the Roasted Rainbow Carrots

  • 700g (about 1½ lb) rainbow carrots, scrubbed and halved lengthwise (quartered if thick)
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • ¾ tsp salt
  • ¼ tsp black pepper

For the Creamy Hummus

  • 1 can (400g) chickpeas, drained and rinsed
  • ⅓ cup (80g) tahini
  • 3 tbsp lemon juice
  • 1 small clove garlic
  • 3–4 tbsp ice-cold water
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp salt

For Topping

  • 2 tbsp toasted sesame seeds or pumpkin seeds
  • 2 tbsp chopped fresh parsley
  • 1 tbsp fresh dill or mint
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon zest
  • Flaky sea salt
  • Pinch of chili flakes

To Serve

  • Warm pita or flatbread
  • Cucumber slices
  • Lemon wedges
  • Simple green salad

Optional Additions

  • Pomegranate seeds
  • Crumbled vegan feta
  • Dukkah or za’atar
  • Pickled red onion

Instructions

  1. Preheat. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Season the carrots. Toss the carrots with the olive oil, maple syrup, cumin, paprika, coriander, salt, and pepper until evenly coated. Spread in a single layer, cut side down.
  3. Roast. Roast for 22–28 minutes, turning once halfway, until the edges are caramelized and the thickest part is tender when pierced with a fork.
  4. Make the hummus. Blend the tahini and lemon juice for 1 minute until pale and creamy. Add the chickpeas, garlic, olive oil, cumin, and salt, and blend until smooth, scraping down the sides. With the blender running, add the ice-cold water a tablespoon at a time until the hummus is fluffy and spreadable.
  5. Toast the seeds. Toast the sesame or pumpkin seeds in a dry pan over medium heat for 2–3 minutes until fragrant. Remove right away.
  6. Assemble. Spread the hummus in a wide, shallow swoosh on a platter. Pile the warm roasted carrots on top.
  7. Finish. Drizzle with extra virgin olive oil, then top with the seeds, herbs, lemon zest, chili flakes, and flaky salt.
  8. Serve. Serve warm or at room temperature with pita and lemon wedges.

Pro Tips for the Best Roasted Carrots and Hummus

  • Cut carrots to similar sizes. Even pieces roast at the same rate.
  • Use high heat. 425°F (220°C) gives caramelized edges instead of steamed carrots.
  • Do not crowd the pan. Give the carrots space so they brown.
  • Blend the tahini first. Whipping it with lemon juice makes the hummus lighter and creamier.
  • Use ice-cold water. It makes the hummus fluffy and smooth.
  • Peel chickpeas for ultra-smooth hummus. This is optional but gives a silkier texture.
  • Serve while the carrots are warm. Warm carrots on cool hummus is the best contrast.

Why This Dish Is Good for You

Carrots are rich in beta-carotene, which the body converts into vitamin A, and purple varieties add anthocyanins, a group of antioxidants. Chickpeas and tahini provide plant protein, fiber, iron, and calcium, and olive oil supplies healthy monounsaturated fats.

A serving provides about 11 grams of protein and 9 grams of fiber, and the dish is naturally gluten-free, dairy-free, and cholesterol free. It is a colorful way to eat more vegetables.

Flavor Variations

  • Harissa Carrots: Toss the carrots with harissa paste before roasting for a spicy kick.
  • Honey-Free Moroccan Style: Add cinnamon, cumin, and a drizzle of date syrup, and top with pistachios.
  • Carrot Hummus: Blend 2–3 roasted carrots into the hummus for a sweet, orange version.
  • Garlic Herb Carrots: Add minced garlic and thyme in the last 5 minutes of roasting.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~330 kcal11g36g9g17g

Storage

  • Refrigerator: Store carrots and hummus separately in airtight containers for up to 4 days.
  • Reheating: Warm the carrots in a 400°F (200°C) oven for 8–10 minutes to restore their texture.
  • Hummus: Keeps for up to 5 days. Stir in a splash of water to loosen before serving.
  • Make ahead: Make the hummus up to 3 days ahead and roast the carrots just before serving.

Frequently Asked Questions

Can I use regular orange carrots?

Yes. Regular carrots work fine, and the dish tastes just as good. Rainbow carrots just add color.

Do I need to peel the carrots?

No. Scrub them well. The skin adds texture and nutrients, but peel if you prefer.

How do I make the hummus extra smooth?

Blend the tahini and lemon first, use ice-cold water, and blend for a few extra minutes.

Can I use store-bought hummus?

Yes. It is a quick shortcut. Spread it on a platter and top with the carrots.

Can I make it nut-free?

Yes. The recipe is nut-free as written, since tahini is made from sesame seeds, but avoid it if there is a sesame allergy.

Can I roast the carrots ahead?

Yes. Roast them up to a day ahead and reheat them in the oven before serving.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more colorful vegan appetizers and sides? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 6, 2022 by All Recipes Dinner 0

Extra Creamy Classic Vegan Hummus with Tahini, Lemon and Garlic — The Most Silky Smooth Plant-Based Dip You Will Make All Week

Extra Creamy Classic Hummus

Ultra smooth, fluffy, and packed with tahini, lemon, and garlic, this Extra Creamy Classic Hummus tastes like the best Middle Eastern restaurant version, made in your own kitchen in about 10 minutes. It uses simple pantry ingredients and a few easy tricks that turn ordinary hummus into something light, silky, and unbelievably creamy.

Great hummus comes down to technique more than ingredients. Whipping the tahini with lemon juice and garlic first creates a pale, creamy base. Adding ice-cold water while blending makes the hummus fluffy and light, and a little baking soda used to cook the chickpeas, or removing their skins, takes the texture from good to perfectly smooth. Even with canned chickpeas, these steps make a big difference.

A drizzle of good olive oil, a sprinkle of paprika, and a few whole chickpeas on top give it the classic finish. Serve it with warm pita, crunchy vegetables, falafel, grain bowls, or spread it in sandwiches and wraps in place of mayo.

Homemade hummus costs a fraction of store-bought, keeps for days in the fridge, and is easy to flavor with roasted red pepper, garlic, herbs, or spices.

This recipe is 100% vegan, gluten-free, dairy-free, and ready in about 10 minutes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins0 mins10 mins6 (about 2 cups)~190 kcal

Ingredients

For the Hummus

  • 2 cans (400g each) chickpeas, drained, liquid (aquafaba) reserved
  • ½ cup (120g) well-stirred tahini
  • ¼ cup (60ml) fresh lemon juice (about 1½ lemons)
  • 1–2 cloves garlic, peeled
  • 3–5 tbsp ice-cold water (or aquafaba)
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp ground cumin
  • ¼ tsp baking soda (optional, for smoother texture)

For the Optional Quick Chickpea Softening

  • ¼ tsp baking soda
  • 1 cup water

For Topping

  • 2 tbsp extra virgin olive oil
  • ½ tsp smoked paprika or sumac
  • 1 tbsp whole cooked chickpeas
  • 1 tbsp chopped fresh parsley
  • Pinch of flaky salt

To Serve

  • Warm pita bread
  • Cucumber, carrot, and bell pepper sticks
  • Olives
  • Falafel
  • Pickled turnips

Optional Additions

  • Roasted red pepper
  • Roasted garlic instead of raw
  • Fresh herbs (parsley or cilantro)
  • Chili flakes or harissa

Instructions

  1. Soften the chickpeas (optional but recommended). Simmer the drained chickpeas with ¼ teaspoon of baking soda and 1 cup of water for 8–10 minutes until very soft and their skins start to loosen. Drain and rinse. Skip this step if you are short on time.
  2. Whip the tahini. In a food processor, blend the tahini, lemon juice, garlic, and salt for 1 minute until pale and thick. Scrape down the sides and blend for another 30 seconds.
  3. Add the chickpeas. Add the chickpeas, olive oil, and cumin, and blend for 2–3 minutes until very smooth, scraping down the sides as needed.
  4. Add ice-cold water. With the processor running, add the ice-cold water 1 tablespoon at a time until the hummus is light, fluffy, and creamy. Blend for another 1–2 minutes.
  5. Taste and adjust. Add more salt, lemon, or garlic to taste.
  6. Serve. Spread the hummus in a shallow bowl, making a well in the center with the back of a spoon. Drizzle with olive oil and sprinkle with paprika, whole chickpeas, and parsley.
  7. Enjoy. Serve with warm pita, vegetables, falafel, or as a spread.

Pro Tips for the Creamiest Hummus

  • Whip the tahini first. Blending it with lemon creates a light, creamy base.
  • Use ice-cold water. It makes the hummus fluffy and smooth.
  • Blend longer than you think. 4–5 minutes in total gives the silkiest texture.
  • Cook the chickpeas with baking soda. It softens the skins and gives an ultra-smooth result.
  • Use a good-quality tahini. Smooth, runny tahini gives better flavor and less bitterness.
  • Start with 1 garlic clove. Raw garlic gets stronger as it sits.
  • Serve at room temperature. Hummus tastes best slightly warm or at room temperature.

Why Hummus Is So Good for You

Chickpeas are rich in plant protein, fiber, folate, iron, and manganese, and tahini adds calcium, magnesium, and healthy unsaturated fats. Olive oil provides monounsaturated fats and lemon adds vitamin C, which helps with iron absorption.

A serving of hummus provides about 6 grams of protein and 5 grams of fiber, which makes it a satisfying, nutrient-dense snack. It is naturally gluten-free, dairy-free, and cholesterol free.

Flavor Variations

  • Roasted Red Pepper Hummus: Blend in ½ cup of roasted red peppers.
  • Garlic Lover’s Hummus: Use 1 whole head of roasted garlic.
  • Spicy Harissa Hummus: Swirl in 1–2 tablespoons of harissa.
  • Herby Green Hummus: Blend in a large handful of parsley and cilantro.

Nutritional Highlights (Per Serving, about 1/3 cup)

CaloriesProteinCarbsFiberFat
~190 kcal6g17g5g11g

Storage

  • Refrigerator: Store in an airtight container with a thin layer of olive oil on top for up to 5–7 days.
  • Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and stir in a splash of water and lemon juice.
  • Make ahead: Hummus tastes even better after a few hours in the fridge, as the flavors blend.
  • Serving: Let it sit at room temperature for 15 minutes before serving for the best flavor and texture.

Frequently Asked Questions

Why is my hummus grainy?

The chickpeas may not be soft enough. Cook them with baking soda, blend longer, and add ice-cold water.

Why is my hummus bitter?

Old tahini or too much raw garlic can cause bitterness. Use fresh tahini and start with a small amount of garlic.

Can I use dried chickpeas?

Yes. Soak overnight and cook with ½ teaspoon of baking soda until very soft, about 1 hour.

Do I need to peel the chickpeas?

No, but removing the skins gives the smoothest texture. The baking soda method is a quicker alternative.

Can I make it without tahini?

Yes. Use cashew butter or sunflower butter, though the flavor will differ from classic hummus.

Can I use a blender instead of a food processor?

Yes. A high-speed blender works well, but you may need to add a little more water.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more easy vegan dips and snacks? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 4, 2022 by All Recipes Dinner 0

Roasted Cauliflower with Preserved Lemon Chermoula, Hummus and Crunchy Almonds — The Most Stunning Plant-Based Mezze Platter You Will Make All Week

roasted cauliflower with preserved lemon chermoula, hummus & crunchy almonds

Charred, golden roasted cauliflower is piled over a swoosh of creamy hummus, spooned with a bright, herby preserved lemon chermoula, and scattered with toasted crunchy almonds. This Roasted Cauliflower with Preserved Lemon Chermoula, Hummus and Crunchy Almonds is a showstopping North African-inspired dish that looks like restaurant food and takes about 40 minutes.

Every layer has a role. The cauliflower is roasted at high heat until deeply browned and sweet. The hummus is cool, creamy, and nutty from tahini. The chermoula, a vibrant Moroccan herb sauce, brings fresh cilantro, parsley, garlic, cumin, paprika, and lemon. Finely chopped preserved lemon adds a salty, floral, intensely lemony punch that fresh lemon alone cannot match. Toasted almonds on top add crunch.

Preserved lemons are a staple of Moroccan cooking, sold in jars at many supermarkets and specialty stores, and they keep for months in the fridge. If you cannot find them, a quick substitute is included below.

Serve it as a dramatic main over rice or couscous, as part of a mezze spread with warm pita, or as a stunning side for holiday dinners. It is easy to prepare ahead, and every component can be made in advance.

This recipe is 100% vegan, dairy-free, and gluten-free. It contains tree nuts (almonds) and sesame (tahini).

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins25 mins45 mins4~420 kcal each

Ingredients

For the Roasted Cauliflower

  • 1 large head cauliflower (about 2 lb / 900g), cut into large florets
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¾ tsp salt
  • ¼ tsp black pepper

For the Preserved Lemon Chermoula

  • 1 cup packed fresh cilantro (leaves and tender stems)
  • ½ cup packed fresh parsley
  • 1 preserved lemon, rind only, rinsed and finely chopped
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ¼ tsp chili flakes
  • ⅓ cup (80ml) olive oil
  • 1 tbsp lemon juice
  • Salt to taste

For the Hummus

  • 1 can (15 oz / 400g) chickpeas, drained, liquid reserved
  • ⅓ cup (80g) tahini
  • 3 tbsp lemon juice
  • 1 garlic clove
  • ½ tsp salt
  • 3–4 tbsp ice water

For the Crunchy Almonds

  • ⅓ cup (50g) whole almonds, roughly chopped
  • 1 tsp olive oil
  • Pinch of salt

To Serve

  • Warm pita or flatbread
  • Rice or couscous
  • Fresh herbs
  • Pomegranate seeds

Optional Additions

  • Pomegranate seeds
  • Fresh mint
  • Sliced olives
  • Pickled red onion

Instructions

  1. Roast the cauliflower. Preheat the oven to 450°F (230°C). Toss the florets with the olive oil, cumin, paprika, salt, and pepper. Roast on a baking sheet in a single layer for 22–28 minutes, turning once, until deeply golden and charred at the edges.
  2. Toast the almonds. In a dry skillet over medium heat, toast the chopped almonds with 1 teaspoon of olive oil for 3–4 minutes, stirring, until golden. Add a pinch of salt and set aside.
  3. Make the chermoula. Add the cilantro, parsley, preserved lemon, garlic, cumin, paprika, chili flakes, olive oil, and lemon juice to a food processor. Pulse into a coarse, spoonable sauce. Taste and add salt only if needed, since preserved lemon is salty.
  4. Make the hummus. Blend the tahini and lemon juice for 1 minute until pale and thick. Add the chickpeas, garlic, and salt and blend for 2 minutes, adding ice water a tablespoon at a time until silky smooth.
  5. Assemble. Spread the hummus in a wide shallow bowl or platter with the back of a spoon. Pile the roasted cauliflower on top.
  6. Finish. Spoon the chermoula over the cauliflower and scatter the almonds. Add pomegranate seeds and herbs if using. Serve warm.

Pro Tips for the Best Chermoula Cauliflower

  • Rinse the preserved lemon. Removing excess salt gives a brighter flavor.
  • Use only the rind. The pulp is very salty and bitter.
  • Roast at high heat. Charred edges balance the fresh, tangy sauce.
  • Use ice water in the hummus. It makes it fluffy and silky.
  • Blend the tahini first. This creates a smoother hummus.
  • Taste the chermoula before salting. Preserved lemon adds plenty.
  • Serve warm cauliflower on room temperature hummus. The contrast is lovely.
  • Toast the almonds just before serving. They stay crunchiest.

A Few Notes on Ingredients

Cauliflower provides fiber and vitamin C. Chickpeas and tahini make the hummus a good source of plant protein and minerals, and cilantro and parsley add fresh herbs and vitamins. Almonds add crunch and healthy fats.

The dish is rich and satisfying, so it works as a main when served with grains or flatbread.

Flavor Variations

  • Harissa Cauliflower: Add harissa paste to the roasting oil.
  • Pistachio Version: Replace almonds with pistachios.
  • Quick Lemon Substitute: If you have no preserved lemon, use 1 tablespoon lemon zest, 2 tablespoons lemon juice, and ¼ teaspoon extra salt in the chermoula.
  • Nut-Free Version: Use toasted pumpkin seeds in place of almonds.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~420 kcal13g30g10g29g

Storage

  • Refrigerator: Store each component in a separate airtight container for up to 4 days.
  • Chermoula: Keeps for 5 days in the fridge. Cover with a thin layer of olive oil to keep it green.
  • Hummus: Keeps up to 5 days.
  • Reheat: Warm the cauliflower in a 400°F oven for 8–10 minutes, and assemble just before serving.

Frequently Asked Questions

What is chermoula?

Chermoula is a North African herb sauce made with cilantro, parsley, garlic, cumin, paprika, and lemon. It is used on vegetables, grains, and legumes.

Where do I find preserved lemons?

Look in the international or Middle Eastern aisle, at specialty stores, or online. You can also make them at home with lemons and salt.

Can I use store-bought hummus?

Yes. Use about 1½ cups of plain hummus to save time.

Can I make this ahead?

Yes. Make the chermoula and hummus up to 4 days ahead, and roast the cauliflower just before serving.

Can I make it nut-free?

Yes. Replace the almonds with toasted pumpkin or sunflower seeds.

How is this different from your other cauliflower recipes?

This is a Moroccan-inspired platter built on hummus, a preserved lemon chermoula, and toasted almonds. Our Vegan Cauliflower Steak with Chimichurri uses an Argentinian-style herb sauce, and our Roasted Cauliflower and Chickpeas is a simple sheet pan dinner with a lemon tahini drizzle.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

August 20, 2022 by All Recipes Mains & Bowls 0