Hard Caribbean Appetizer Bread Condiment Snack

Asian-Inspired Carrot Hummus

Name: Asian-Inspired Carrot Hummus
Prep time: 25 min
Cook time: 27 min
Total time: 52 min
Yield: 4 servings
Cuisine: Caribbean
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 can garbanzo beans , 15 ounce; 0.25 cups finely chopped roasted cashews; 0.25 cups 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 teaspoons ground paprika; 0.25 teaspoons salt; 1 drizzle sesame oil , optional; 1 tablespoon chopped cilantro

Total Time

52 min

25m prep · 27m cook

Servings

4 people

Rating

—

Difficulty

Hard

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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

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 can garbanzo beans , 15 ounce
0.25 cups finely chopped roasted cashews
0.25 cups 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 teaspoons ground paprika
0.25 teaspoons salt
1 drizzle sesame oil , optional
1 tablespoon chopped cilantro

Instructions

1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
2

Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
3

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..
4

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.
5

Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.