Honey Ginger Carrot Hummus

Updated: Jan 7

One of my favorite go-to's for parties is hummus, enjoyed by most, you can make a ton of varieties and it's actually good for you. Today I'm making my favorite kind, roasted honey ginger carrot and garbanzo bean (your traditional bean used for hummus).

Pre-heat your oven to 425 F.

Mix together 1 tbs sesame oil, 1/2 tbs ground ginger, 2 tablespoons honey, 1 tsp lemon juice.

Toss 6 carrots with your oil blend and roast for 20 minutes - until tender.

While carrots are roasting, rinse 1 can of garbanzo beans with cold water and drain.

Once carrots are roasted - drain the juices on the bottom of the pan into a small bowl, this liquid is full of healthy carbs (natural carrot juice and honey).

Pop your carrots into the fridge when they come out of the oven, they don't need to be chilled but we don't want them extremely hot when we add them into the mix!

To a blender (vitamix, ninja, etc) add 1 tbs tahini - here's where you can get creative guys. If you don't have tahini feel free to use actual sesame seeds, if you blend them with oil, especially sesame oil you will get almost an identical taste in the end. The only annoying part is that you probably want them toasted (in a nonstick pan for about 5 minutes on medium low heat).

Once you have tahini or 'tahini' in your blender, add the juices we collected while the blender is on medium speed.

Add your carrots to this mix, and then add your garbanzo beans.

You need about 1/2 cup of liquid in here, I typically add 1/2 cup water with sriracha mixed in (about 1 tbs). I love the small kick of heat and color it gives to the hummus. Water and lemon juice is also a popular variation, same with water and more honey if you want to produce a sweeter hummus.

Once blended, chill hummus for about 25 minutes before serving.

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