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Asian-Inspired Carrot Hummus
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Sweet roasted carrots and zesty ginger elevate this simple Asian carrot hummus.
Ingredients:
  • 2 large carrots, peeled and cut into 1 1/2-inch pieces
  • 3 cloves garlic, peeled
  • 2 teaspoons sesame oil
  • kosher salt to taste
  • 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
  • 0.25 cup finely chopped roasted cashews
  • 0.25 cup seasoned rice vinegar (such as Nakano®)
  • 3 tablespoons lime juice
  • 2 tablespoons tahini
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon Sriracha sauce, or to taste
  • 0.5 teaspoon ground paprika
  • 0.25 teaspoon salt
  • 1 drizzle sesame oil (optional)
  • 1 tablespoon chopped cilantro
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and cover a baking sheet with foil for easy clean-up.
  • Spread the carrots and garlic evenly on the baking sheet. Drizzle with 2 teaspoons of sesame oil and sprinkle with kosher salt. Toss everything together until well coated.
  • Roast the carrots in the preheated oven until tender, stirring halfway through, for about 25 minutes. Then, allow the roasted carrots to cool to room temperature for 10 to 15 minutes before serving.
  • Combine the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt in a food processor. Blend until smooth, gradually adding the reserved bean liquid through the feed tube until creamy and your preferred consistency is achieved.
  • Taste to perfection, adjust seasoning if needed, then place in a bowl, and top off with a drizzle of sesame oil and chopped cilantro.

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