Easy Asian Carrot Hummus Recipe

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

1. Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil for easy cleanup.
2. Place the carrots and garlic cloves on the prepared baking sheet. Drizzle with 2 teaspoons of sesame oil and season generously with kosher salt; toss until evenly coated.
3. Roast in the preheated oven, stirring halfway through, until the carrots are tender, approximately 25 minutes. Remove from the oven and let the carrots cool to room temperature for about 10 to 15 minutes.
4. Combine the roasted carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt in a food processor. Blend until all ingredients are well combined. Gradually add the reserved bean liquid through the feed tube, one tablespoon at a time, until the hummus reaches a smooth, creamy, and desired consistency.
5. Taste and adjust the seasoning as needed. Transfer the hummus to a serving bowl and garnish with a drizzle of sesame oil and freshly chopped cilantro for added flavor and visual appeal.

Nutrition

• Calories: 148 kcal
• Fat Content: 8 g
• Fiber Content: 4 g
• Sugar Content: 2 g
• Sodium Content: 334 mg
• Protein Content: 4 g
• Carbohydrate Content: 17 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g