Carrot Hummus

Dear reader,

We are here today to talk about a Middle Eastern food that is known and loved by all, but owned by none. While it’s roots are claimed by Greeks, Arabs, and Israelis alike, no one knows for sure it’s true origin. Regardless of its beginnings, the basis of this tangy, nutrient-packed dish remains the same – chickpeas, tahini, lemon juice and garlic – while offering nuances depending on where you are and who is serving. Today, we are serving Carrot Hummus.

This recipe is a variation I enjoy in my own kitchen. It takes a traditional hummus base and adds roasted carrots, miso, and a touch of sriracha for a tasty deviation. The sweetness of the carrots balances the umami of the miso, and the sriracha adds a slight kick without overpowering the other flavors.

This carrot hummus is a great way to sneak some extra veggies into my day, while still enjoying a scrumptious snack. I’ve been spreading it on sourdough toast and topping it with a jammy egg or avocado, topped with sliced radish for a savory breakfast. It’s also great as a dip, a spread, a salad topper, or as a dressing or marinade base.

Perhaps these flavors interest you, and you’d like to give it a whirl. If this is the case, let me know what you think.

Until next time,

Bridget

Carrot Hummus

A flavorful and nutritious twist on traditional hummus that incorporates the sweetness of carrots and the umami flavor of miso.

Servings 6

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Equipment

• Food Processor or Blender
• small sheet pan

Ingredients

• ½ pound carrots, peeled and cut into even, bite sized chunks, 3-4 table carrots
• 2 ½ tablespoons extra virgin olive oil, divided
• salt and freshly ground back pepper
• 1 ½ cups cooked chickpeas, drained and rinsed, with some liquid reserved if possible or one 14 ounce can, drained, rinsed with liquid reserved
• ¼ cup tahini
• 1 garlic clove, peeled
• 3-4 tablespoons lemon juice, about one lemon
• 2 teaspoons sriracha
• ½ tablespoon white miso
• chopped fresh scallions and toasted sesame seeds for garnish

Instructions

• First, preheat the oven to 400℉. Line a small sheet pan large enough to fit all of the carrots in a single layer.
• Next, place the carrots in a large bowl, and toss with ½ tablespoon of olive oil, and generously season with salt and pepper.
• Then, spread the carrots in an even layer across the prepared sheet pan. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375℉, and return to the oven for 10 to 15 more minutes until very tender. 
• While the carrots are roasting, put the chickpeas, tahini, 2 tablespoons of olive oil, garlic, lemon juice, and sriracha in a food processor, sprinkle a generous amount of salt and a pinch of black pepper. Begin to process; add chickpea-cooking liquid or water from the can as needed to produce a smooth purée.
• When the carrots are done roasting, add them to the hummus base and process until silky smooth, adding more of the chickpea-cooking liquid or water from the can, as needed.
• Lastly, add the miso, and blend for an additional 10-15 seconds until fully incorporated.
• Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with olive oil and sprinkled with toasted sesame seeds and scallions.

Course: Appetizer, Sauces and Dips

Keyword: Carrot, Dip, Hummus, Miso, Sriracha