Homemade Carrot Ginger Hummus

Ingredients:

  • 1 can chickpeas (rinsed and drained)
  • 1⁄2 teaspoon baking soda
  • 2 carrots (chopped)
  • 1 tablespoon fresh lime juice
  • 1⁄2 teaspoon ginger root (grated)
  • 1⁄2 teaspoon sea salt
  • 1⁄2 teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil

Yield:



Instructions:

FOR THE CARROTS:

  1. Preheat oven to 425°F.
  2. Toss the carrots with 1 Tbsp of olive oil and spread on a parchment paper-lined baking sheet.
  3. Roast in the oven until the carrots are tender and lightly browned, about 18 minutes, tossing carrots halfway through cooking.

FOR THE CHICKPEAS

  1. To make the chickpeas as smooth and creamy as possible, place in a medium pot, add baking soda, cover beans with a few inches of water, then bring the mixture to a boil over high heat. Reduce heat to simmer, and continue to cook for about 20 minutes, or until the chickpeas have some skins coming off.
  2. Drain chickpeas in a colander and run cool water over them for about 30 seconds.

FOR THE HUMMUS

  1. In a food processor or high-powered blender, process the carrots, lime juice, ginger, cumin, and salt and blend until the mixture is thick and creamy.
  2. Add in chickpeas and continue to blend. While processing, drizzle in the 3 Tbsp of olive oil. Blend until the mixture is smooth, adding some ice water as necessary to get a creamy texture. Taste and adjust flavour as desired.
  3. Scrape the hummus into a serving bowl and top with garnishes of your choice.
     

Notes:

Cooking time:

Preparation time: