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Writer's picture Abby (aka B-Cake)

CARROT GINGER HUMMUS

Inspired by one of those first-class food combinations, these refreshing flavors work in perfect tandem.

carrot ginger hummus


When I began developing symptoms of TMJ, crunchy foods were the first to go. Chips? Nope. Granola? Heck, no! Crackers? Cereal? Absolutely not. Maybe I have weird taste buds, but the types of crunchy foods I missed the most were raw fruits and vegetables, like a refreshing salad on a hot summer day, biting into a honey crisp apple in its prime season, or dipping carrots into hummus. 


Well, carrots dipped into hummus may be out, but that doesn’t mean I can’t have hummus and eat my carrots, too! Let carrot-ginger hummus make a grand entrance onto the stage! Inspired by one of those first-class food combinations, the flavors work perfectly in tandem. 


Growing up, my mom often made ginger-honey carrots. Here go my weird taste buds again, but I used to request them for my birthday dinner every year for as far back as I can remember. So for this recipe, cooking the carrots with ginger and adding a little extra to the hummus, gives this dip a nip and a zing, while the honey complements it with some sweetness. 


This recipe is so easy, too, which is a bonus! I used a food processor with a large bowl, but a big blender cup should work instead. You may already have the ingredients required, but if “tahini” doesn’t make it onto your grocery list often, it’s sold at most large, normal grocery stores. This sesame seed butter contains protein, fiber, and a plethora of other micronutrients, perhaps most notably for plant based eaters, 10% of your daily iron in a serving and 20% of your calcium! 


This is a great meal component or is great as a hearty snack. I love it topped on homemade corn tortillas, rice bowls, or as a dip for sweet potato fries. But, it’s perfect on pita chips or crackers, even on more carrots? 


Let’s get started!


CARROT GINGER HUMMUS (V, GF)


What You'll Need:

  • 1 can chickpeas (not sponsored, but I love the quality of Goya; they are bigger and softer than any other brand I’ve tried)

  • 1 bag baby carrots (I actually notice a taste difference using organic, but either works)

  • 3 tablespoons olive oil (I like to used garlic infused, but regular is good, too)

  • 2 heaping tablespoons tahini

  • 1 teaspoon ground ginger

  • ½ jalapeno, diced

  • ½ tablespoon diced fresh ginger

  • 1 tablespoon lemon juice

  • 2 teaspoons honey

  • Sea salt



How To Make it


  1. Preheat the oven to 450.

  2. Empty carrots into a casserole dish; drizzle 1 tablespoon olive oil over them, and sprinkle generously with salt.

  3. Add 1 teaspoon ground ginger and stir so all carrots are evenly coated.

  4. Bake for about an hour covered with tin foil, then uncover for 10-15 minutes, or until carrots look very soft and well done. I like them to look nicely browned. Let cool.

  5. Drain and rinse chickpeas, and add them to the processor’s bowl, fitted with a large blade.

  6. Add remaining ingredients and process 2-3 minutes, or until smooth.

  7. Taste, and adjust salt to preference. 

  8. Store in an airtight container in the refrigerator. Best served chilled.


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Abby

टिप्पणियां


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