This fresh carrot hummus is made with raw carrots, ginger, garlic, lemon, and white miso. Inspired by the carrot-ginger salad dressing served in Japanese-American restaurants, this healthy oil-free hummus is lightly sweet and salty with a subtle kick of ginger. Perfect for dipping and spreading!
2 to 3tablespoonswater, oil, or aquafaba, for consistency
Instructions
After washing and peeling the carrots, roughly chop into thick coins. Place carrots, ginger, and garlic in food processor or blender and process until finely chopped.
Add garbanzos, tahini, lemon juice, 1 tablespoon maple syrup, rice vinegar, 1 tablespoon miso (that's 3 teaspoons), and onion powder. Process until mostly smooth, scraping down the sides of the bowl as needed.
Taste and adjust the seasoning; if desired add another teaspoon maple syrup for sweetness and miso for saltiness and umami.
Continue processing/blending until the hummus is smooth and fluffy. Drizzle in water 1 tablespoon at a time for consistency.
Notes
Store hummus in an airtight container in the refrigerator for up to 4 days.