Carrot Hummus

Ingredients

• 3 medium Carrots (– peeled & ends trimmed (about 7 1/2 ounces))
• 1 (16 oz.) can Cooked Chickpeas (– rinsed & drained (SEE NOTES))
• 2 cloves Garlic (– peeled )
• 1/2 tsp Baking Soda (- OPTIONAL)
• 3 TBS Tahini (- stirred)
• 2 TBS White Miso
• 2 TBS Unseasoned Rice Vinegar
• 1 inch-long piece Fresh Ginger (– grated (about 1 heaping TBS))
• 1/4 - 1/2 Cup ICE COLD Water (- to taste)
• 2 1/2 tsp Toasted Sesame Oil (– plus more for drizzling top)
• 2 tsp Mirin
• 2-4 tsp Honey (- to taste (or Agave for vegan-option))
• to taste Flakey Sea Salt & Ground Black Pepper
• Optional Garnishes: Minced Cilantro or Micro-Greens, Sliced Scallions, Sesame Seeds, Crushed Red Pepper Flakes
• Serving Suggestions: Pita Chips (Naan Bread, Crackers, Fresh Veggies, Baby Carrots)

Instructions

1. 1

   Roast Carrots: Cook Carrots: Cook carrots until very tender using one of the three methods listed below. Once cooked, allow to cool slightly so you can safely handle them.A) Roasting: Preheat oven to 425 degrees Fahrenheit. Place a large sheet of aluminum foil on a baking sheet. Place carrots on top of foil and drizzle carrots with 2 tablespoons of water. Season with salt and pepper. Lift edges of aluminum foil up and over carrots to enclose and form a packet. Seal edges tightly closed. Transfer baking sheet to the oven and roast for 40-45 minutes, or until carrots are extremely tender. Remove from oven.B) Sautéing: Roughly chop carrots into 1-inch pieces. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are very tender, about 13-15 minutes. Remove carrots from pan.

2. 2

   Cook Chickpeas - Optional: OPTIONAL for Creamiest Dip – Cook Chickpeas: While the carrots are cooking, cook the chickpeas. Dump the can of chickpeas, along with its liquid, into a microwave-safe bowl. Stir in the baking soda and then add the peeled cloves of garlic. Place the bowl in the microwave and heat on high power for 4-6 minutes, or until the beans are very soft. Drain chickpeas and garlic, reserving all the liquid and discard excess chickpea skins that fell off during the cooking process. Then, set everything aside.

3. 3

   Start Hummus Dip: Start the Hummus Dip: To the bowl of food processor or high speed blender, add the softened garlic cloves, tahini, miso, vinegar, and ginger. Season with ¾ teaspoon salt. Process until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the bowl as necessary.

4. 4

   Add Cold Water: Add Water: With the processor running, add in ¼ cup of ICE COLD water, 1 tablespoon at a time. Stop and scrape down the side of the bowl as necessary if the mixture seizes up on you. Blend until the mixture is smooth and thick.

5. 5

   Add Carrots and Chickpeas: Add the Carrots and Chickpeas: Add the cooked carrots and softened chickpeas to the processor. Blend until the mixture is smooth, about 3 minutes.

6. 6

   Add Flavorings: Add the Sesame Oil, Mirin and Honey: Continue to process until the mixture is very creamy and silky smooth, adding more ice water 1 tablespoon at a time if needed, until desired creaminess is achieved.

7. 7

   Serve Carrot Hummus: Garnish and Serve Carrot Hummus: Taste and adjust for seasoning with salt, pepper, honey and vinegar if desired. Transfer to a serving bowl and drizzle with a bit of sesame oil. Top with optional garnishes of your choice. Serve and enjoy!