Crispy Chickpeas and Veggies With Carrot Hummus

Finally, we are living in an era of vegetable-forward food that can please every palate, aka this is a healthful dinner that’s actually satisfying. This gorgeous, jewel-toned dish is a cornucopia of textures, flavors, and colors to entice the whole family. The silky carrot-tahini puree is beautifully balanced from the sweet steamed carrots, earthy tahini, and bright lemon juice. Nestled into this you’ll add umami-rich roasted vegetables, crispy chickpeas and just-wilted baby kale. Enjoy with a glass of sparkling white wine or dry rosé and finish with some dark chocolate.

Crispy Chickpeas and Veggies With Carrot Hummus
Photo: Caitlin Bensel
Hands On Time:
20 mins
Total Time:
35 mins
4 serves


  • 2 teaspoons smoked paprika

  • 6 tablespoons olive oil, divided

  • 1 ½ pounds rainbow carrots, peeled

  • 1 15-oz. can chickpeas, drained, rinsed, and patted very dry

  • 12 ounces mixed fresh mushrooms (such as cremini, shiitake, and oyster), trimmed and quartered

  • 2 ½ ounces baby kale

  • 1 ½ teaspoons kosher salt, divided

  • 2 tablespoons tahini

  • 3 tablespoons fresh lemon juice (from 2 lemons), divided


  1. Preheat oven to 450°F. Stir paprika and 4 tablespoons olive oil in a bowl. Cut ½ pound carrots lengthwise and 1 pound into 1-inch-thick rounds; set rounds aside.

  2. Toss long carrots, chickpeas, mushrooms, and 2 tablespoons paprika oil on a rimmed baking sheet; spread in a single layer. Bake until browned, tender, and crisp, about 30 minutes, stirring halfway through. Toss chickpea mixture with kale and ½ teaspoon salt.

  3. Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket over medium-high. Add carrot rounds, cover, and steam until tender, about 20 minutes. Place steamed carrots in a food processor with 2 tablespoons water, tahini, 2 tablespoons lemon juice, and remaining 2 tablespoons olive oil and 1 teaspoon salt. Process until smooth.

  4. Spread carrot puree onto plates; top with chickpea-kale mixture. Combine remaining paprika oil and 1 tablespoon lemon juice; drizzle on top.

Nutrition Facts (per serving)

406 Calories
27g Fat
37g Carbs
10g Protein
Nutrition Facts
Calories 406
% Daily Value *
Total Fat 27g 35%
Sodium 978mg 43%
Total Carbohydrate 37g 13%
Total Sugars 12g
Protein 10g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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