This recipe has a savory taste with a hint of spiciness to it. The tanginess of the vinegar and lemon juice just accentuates the dish as a whole. A delicious and wonderful appetizer for the family!
Yields: Makes 4 Servings
Ingredients:
- 6 medium Carrots, peeled and chopped
- Salt and pepper to taste
- Drizzle of Olive oil
To make the Ginger Hummus:
- 2 cloves Garlic, minced
- ½ tbsp. Tahini
- 2 tsps. Ginger, minced
- ½ tbsp. fresh Lemon juice
- ½ tbsp. Rice vinegar
- 3 cups Garbanzo beans, cooked (equal to two 15 oz. cans)
- 2 tbsps. Warm water
- 2/3 tsp. Ground cumin
- 1 tsp. Smoked paprika
- ¼ tsp. Cayenne pepper
- Salt and pepper to taste
- Chopped cilantro (for garnish) Method of Preparation:
Method of Preparation:
1. Preheat the oven to 350°F.
2. In a baking tray, throw in the carrots and drizzle a little olive oil sprinkle salt and pepper and toss the carrots around to combine.
3. Put the tray in the oven and bake for at least 45-60 minutes and toss occasionally and bake until they are tender. Set them aside and let them cool.
4. Serve with the Ginger Hummus in a bowl and Enjoy!
To make the Ginger Hummus:
5. With a blender or food processor, add the garlic, ginger, lemon juice, tahini, and rice vinegar and blend them until the mixture is smooth. If you’re using a food processor, scrape the corners down with a rubber spatula and proceed to make the mixture smooth.
6. With the roasted carrots add them to the blender or food processor and continue to blend until smooth.
7. Add the chick peas and water and blend until the mixture is once again completely smooth. Or add more water until desired consistency.
8. Throw in the rest of the ingredients and taste if you need to add more salt or lemon juice.
9. Put the Hummus in a bowl and garnish with the chopped Cilantro.
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