Happy Friday! Sorry for my complete MIA-ness this week! I am leaving for CT for final wedding preparations on Sunday, so I had lots of things to get done this week! I am looking forward to relaxing and grilling with our friends Desiree and Andre tonight!
While we are grilling, I am planning to serve homemade Roasted Carrot Ginger Hummus! I was attempting to copy-cat the Tribe Harvest Carrot Hummus pictured above. Last summer I started buying it and I can’t get enough. Tribe was never my go-to hummus brand until I discovered this flavor and now I always opt for it!
To try to replicate it I read the ingredients and what stood out were carrots (obviously), ginger and cilantro. The flavor in this homemade hummus is similar, but not the same. The ginger flavor is definitely more prominent in my homemade version than Tribe’s, which I like, but if you aren’t too keen on ginger I would suggest halving the ginger and doubling the carrot. If you are a ginger a fan then I would stick with the recipe below!
Roast whole carrots, sliced ginger root and garlic for 30 minutes at 400 degrees.
In your food processor puree chickpeas and olive oil on high for 2 minutes.
Add the roasted carrots, ginger and garlic. Puree on high 1 more minute.
Add cilantro, sea salt and black pepper. Pulse until combined.
Top with cilantro, serve with crackers, veggies, or whatever you like!
Have a great weekend!Print
- 4 whole carrots
- 2 oz ginger root, sliced thin
- 1 clove garlic
- 1 can chick peas (15.5 oz)
- 1/4 cup olive oil
- 1/4 cup cilantro
- sea salt, to taste
- black pepper, to taste
- Pre-heat oven to 400 degrees F.
- Roast carrots, ginger root and garlic for 30 minutes
- Let cool
- In food processor puree chick peas and olive oil on high for 2 minutes
- Add roasted vegetables
- Puree 1 more minute
- Add cilantro, sea salt and black pepper, puree until combined
- Chill before serving