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.
Ingredients
- carrots, peeled and: 2 piece (cut into 1 1/2 inch pieces)
- garlic: 3 clove (peeled)
- sesame oil: 2 tsp
- kosher salt: (to taste)
- garbanzo beans, drained (reserve liquid) and rinsed: 1 can (15 ounce can)
- roasted cashews: 0.25 cup (finely chopped)
- seasoned rice vinegar (such as Nakano®): 0.25 cup
- lime juice: 3 Tbsp
- tahini: 2 Tbsp
- freshly grated ginger: 2 tsp
- sriracha sauce: 1 tsp (to taste)
- ground paprika: 0.5 tsp
- salt: 0.25 tsp
- drizzle sesame oil: 1 piece (optional)
- cilantro: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
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Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
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Roast 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..
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Add 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.
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Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.
