Tribe Hummus often knocks it out of the park with their creative hummus flavors, and there is a fabulous Harvest Carrot and Ginger hummus in their new (ish) Farmers Market line. Sometimes if hummus goes on sale at the store I’ll grab a couple so that I can get new flavor inspiration and have a tub of tasty emergency calories in the fridge. And I was absolutely in love with the carrot & ginger hummus immediately when I tried it.
(When I shared my maple tahini millet granola and said that it was replacing a lost hummus recipe, this was that recipe. Which gave me an excellent excuse to make it for a fourth (!) time.)
However good Tribe hummus is, I much prefer to make my own hummus at home. All things considered, it’s way healthier than the store-bought stuff, and free of preservatives and of processed oils. Plus, by using a more balanced amount of fat in the recipe I feel more at peace with my habit of eating nothing but hummus for an entire meal. Especially since this particular hummus also has vegetables in it!
Another bonus? Tribe Hummus generally runs about $3.50 for a little tub. This recipe makes at least triple that amount with less than $3.50 worth of ingredients. For maximum savings, start from dried chickpeas, not canned. I soak a pound of dried chickpeas for 24 hours with a bit of baking soda mixed into the water before cooking, in order to get them extra tender. Al dente beans are a no-no! Just make sure to rinse off the baking soda really well before cooking, especially if you’ll be using a pressure cooker (in which case you should also add a bit of oil for cooking). Any cooked chickpeas that we don’t use right away go into the freezer in portions of 2 cups or so. As a vegan, I find it pretty darn handy to always have cooked chickpeas at the ready =].
We’re crazy about this Asian fusion twist on hummus. I love the natural sweetness that the roasted carrots impart, and it’s the perfect counterpoint to spicy fresh ginger. The classic hummus base of chickpeas, tahini, and lemon juice is still there, but along with the ginger, fresh cilantro and a touch of rice vinegar give it a playful eastern flair. Smoked paprika rounds out the deep and complex flavor of this hummus, so try not to skip it!
It might sound a little strange, but some snappy whole wheat crackers, a spread of this carrot and ginger hummus, and a slice of fresh blood orange made for a perfect little canape. Sweet, salty, spicy, tangy… everything. For some reason the only place I’ve found blood oranges this year is at Trader Joe’s. All of the blood orange that didn’t get eaten with this hummus went into freshly-squeeze blood orange juice for winter themed margaritas 🙂 Not that I need to worry about winter themed margaritas for very much longer! Heck yes, so excited for spring.
If you love this hummus, try using it in some delightful little rainbow carrot ginger spring rolls! Happy Wednesday!
Harvest Carrot and Ginger Hummus
- 5 to 6 medium carrots
- 1 to 2 cloves of garlic minced
- 2 and 1/2 tbsp tahini
- 2 tsp minced ginger
- 2 and 1/2 tbsp freshly-squeezed lemon juice (plus more to taste)
- 1 and 1/2 tbsp rice vinegar
- 3 cups cooked chickpeas (equal to two 15 oz. cans)
- 2 tbsp warm water
- 2/3 tsp ground cumin
- 1 tsp smoked paprika scant
- 1/4 tsp cayenne pepper (or to taste)
- 1 pinch black pepper
- salt (to taste; will vary depending on whether you use canned chickpeas)
- chopped fresh cilantro (optional) for serving
Preheat the oven to 350 degrees Fahrenheit. Pierce any thicker carrots with a sharp knife. Place the carrots on a lined baking sheet or in a lined roasting pan, and lightly spray or rub them with oil.
Roast the carrots for about 45 to 60 minutes, flipping/stirring halfway through, or until completely tender.
In a food processor or blender, add the garlic, tahini, ginger, lemon juice, and rice vinegar, and blend until the mixture is as smooth as possible (it may be difficult to get it very smooth right now if you have a large food processor).
Once the carrots are cool enough to handle, peel them if desired and roughly chop them. Add them to the food processor and continue blending.
Once the carrots are incorporated, add the chickpeas and warm water. Blend until the mixture is completely smooth, adding more water a tablespoon at a time as needed.
Blend in all of the spices, and taste for salt and additional lemon juice to your preference.
Serve garnished with fresh cilantro.
My carrots yielded about 1.5 cups once roasted and roughly chopped, in case you'd like to convert the recipe to baby carrots, sweet potato, or winter squash.