Servings:
Ingredients
Miso Roasted Carrots
- 12-15 carrots medium
- 2 cloves garlic minced
- 2 tbsp white miso
- 2 tsp dijon mustard
- ½ tbsp tamari sub ¼ tbsp soy sauce or a little salt to taste
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- ¼ tsp black pepper
- pinch cayenne
- water to thin
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
- olive oil
- any fresh herbs
- sumac
- za'atar
- almonds sliced
- smoked paprika
- tahini
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.
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