Japanese-Inspired

Miso Roasted Carrots with Hummus

Miso Roasted Carrots with Hummus

arrots and hummus is my go-to snack, so took it a step further with some miso roasted rainbow carrots on top of a nice smooth bed of creamy homemade hummus. It’s definitely no longer just a snack in this form – it’s a star. And also a nice way to add some color to your life this long weekend 😉

I’ve done my research on hummus recipes, but I feel like you discover the ratio of ingredients you enjoy with time. And maybe it’s not the same as what Google says is the best but that’s ok! You do you. For me, the non-negotiables include cooking dried chickpeas and letting them cool completely, some nice smooth tahini, cumin, smoked paprika, lemon juice, garlic, and ICE CUBES. I haven’t bought hummus from the store in like four years.

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Miso Roasted Carrots with Hummus

Just taking my favorite snack of carrots and hummus a step further with these miso roasted rainbow carrots served with a nice smooth bed of creamy homemade hummus. It may just become your favorite carrot recipe like it is for me. And you’ll probably never buy hummus from the store again.
Course Appetizer, Side Dish
Cuisine Japanese-Inspired, Mediterranean-Inspired
Keyword Easy, Plant-Basec, Vegan
Prep Time 5 minutes
Cook Time 45 minutes
Soaking Time 8 hours
Total Time 45 minutes
Servings 8
Author Anisha

Ingredients

Miso Roasted Carrots

Hummus

  • 1 cup dried chickpeas soaked in ½ tsp baking soda and water for 8+ hours
  • ⅓ cup tahini
  • 2 tbsp lemon juice 2-4 more tbsp to taste if you want more lemony flavor
  • 2 cloves garlic
  • 4-6 ice cubes
  • ¼ cup ice cold water add more if need for desired texture
  • 1 tsp ground cumin
  • ¼ tsp black pepper
  • ½ tsp smoked paprika optional
  • ¼ tsp red chili powder optional
  • salt to taste

Toppings

Instructions

Miso Roasted Carrots

  • Preheat oven to 400 F. Mix together all ingredients (except the carrots of course) in a bowl. Thin the sauce with ~ 2 tbsp of water. Toss the carrots in the sauce.
  • Add carrots to a cast iron or baking sheet (both methods turn out amazing) and roast for 35-40 minutes. Make sure to flip them at half way! There should be crisp brown marks on them when they're done.

Hummus

  • Soak 1 cup dried chickpeas with a few inches of water and ½ tsp baking soda overnight or at least 8 hours.
  • Drain and add chickpeas to a pressure cooker with ½ tsp baking soda, 1 tsp salt, and 3 inches of water (~ 6 cups). Pressure cook the chickpeas on medium-high. After the first whistle goes off, reduce heat to medium-low and continue cooking for 10 minutes before taking it off the heat. Let it cool as much as possible before blending.
  • Blend. To a food processor, add chickpeas, tahini, lemon juice, garlic cloves, cumin, ½-1 tsp salt, smoked paprika, red chili powder, and black pepper. Process it and get it as smooth as possible, scraping down the sides when needed.
  • Add ice cubes and 2 tbsp cold water. Blend again. You may need to push the ice cubes close to the blade of the processor for them to break down. Keep adding 1-2 tbsp cold water until you are at your desired texture!
  • Top with all the good stuff! I used olive oil, smoked paprika, basil, sliced almonds, and sesame seeds. Some of my other favorite toppings include sumac, za'atar, and parsley.

Make sure to check out Anisha’s Instagram and website for more tasty recipes!

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Good Old Vegan

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Good Old Vegan
3 years ago

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