Food Recipes 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. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on March 20, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 35 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. Spread carrot puree onto plates; top with chickpea-kale mixture. Combine remaining paprika oil and 1 tablespoon lemon juice; drizzle on top. Print Nutrition Facts (per serving) 406 Calories 27g Fat 37g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.