Roasted Carrot Five Spice Hummus

Ingredients

• 3 carrots (chopped for roasting)
• 3 cloves garlic (roasted with carrots)
• 1 tbsp olive oil (for roasting carrots)
• 1 can chickpeas (15 oz can, including the liquid (aquafaba))
• 0.5 tsp Chinese five spice (adjust to taste)
• 0.25 cup light roasted tahini
• salt (to taste)
• black pepper (to taste)
• 1 ice cube (for extra creaminess during blending)
• 1 tbsp lemon juice (acidity component, added to taste)
• scallion oil (finishing oil of choice)
• fresh cilantro and mint (for garnish)
• pickled shallots (for garnish)
• 1 tbsp toasted walnuts (chopped for crunch)
• chili flakes (for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Chop the carrots and place them on a baking sheet with the garlic cloves.

3. 3

   Drizzle with olive oil and season with salt and pepper. Toss well to ensure everything is evenly coated.

4. 4

   Roast in the oven until the carrots are fork-tender and deeply browned, approximately 20-25 minutes.

5. 5

   Transfer the roasted carrots and garlic into a food processor.

6. 6

   Add the entire can of chickpeas, including the liquid from the can (aquafaba).

7. 7

   Add the Chinese five spice, light roasted tahini, salt, pepper, and one ice cube.

8. 8

   Process the mixture until it is completely smooth and creamy.

9. 9

   Taste the hummus and adjust the seasoning. Add lemon juice (acidity component) if the flavor needs brightening.

10. 10

    Transfer the hummus to a serving bowl. Use the back of a spoon to create swirls on the surface.

11. 11

    Top with your finishing oil of choice (such as scallion oil), fresh cilantro, mint, pickled shallots, toasted walnuts, and chili flakes.

Notes

The addition of an ice cube during the blending process helps create a lighter, fluffier texture. Using the chickpea liquid (aquafaba) instead of plain water adds more body and flavor to the hummus.

Nutrition per serving

• appetizer
• snack
• vegetarian
• vegan
• gluten-free
• roasted
• dip