Asian-Inspired Carrot Hummus
The roasted carrots bring sweetness and the ginger adds a little zing. This hummus has layers of warm, spicy flavors, it's economical, easy to make, and best of all, you know everything that's going into it. Serve with freshly cut veggies, pita chips, naan bread, tortilla chips, crackers, or crostini.
- Serves: 6 persons
- 2large carrots, peeled and cut into 1 1/2-inch pieces
- 3cloves garlic, peeled
- 2teaspoons sesame oil
- kosher salt to taste
- 1(15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
- ¼cup finely chopped roasted cashews
- ¼cup seasoned rice vinegar (such as Nakano®)
- 3tablespoons lime juice
- 2tablespoons tahini
- 2teaspoons freshly grated ginger
- 1teaspoon Sriracha sauce, or to taste
- ½teaspoon ground paprika
- ¼teaspoon salt
- 1drizzle sesame oil (optional)
- 1tablespoon chopped cilantro
Step 1Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
Step 2Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
Step 3Roast in the preheated oven until carrots are tender, stirring halfway through, about 25 minutes. Remove from the oven and allow carrots to cool to room temperature, 10 to 15 minutes..
Step 4Add the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt to a food processor; blend until well combined. Stream in the reserved bean liquid though the feed tube, one tablespoon at a time, until hummus is smooth and creamy and has reached desired consistency.
Step 5Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.