Spiced Creamy Carrot Hummus

Name: Spiced Creamy Carrot Hummus
Yield: Makes 2½ cups
Ingredients: 1½ cups cooked or canned navy beans or chickpeas, drained and rinsed; 1 medium carrot, roughly chopped (1 heaping cup); 2 tablespoons freshly squeezed lemon juice; 2–6 tablespoons water or aquafaba; ¼ teaspoon sea salt or to taste; 2 teaspoons white miso; 2 garlic cloves; ¼–½ teaspoon red pepper flakes or to your preference; ½ teaspoon ground coriander; ¼ teaspoon ground cumin; 2 tablespoons well-stirred tahini

Preparation info

Makes
2½ cups

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This hummus is unique thanks to steamed carrot, spices, and miso! It’s a nice change from your regular bean spread. I like it with a little heat, but you can reduce or omit the red pepper flakes (it’s still delicious!).

Ingredients

1 medium carrot, roughly chopped (1 heaping cup)
1½ cups cooked or canned nav

Starter
Sauce
Vegan
Gluten-free

Method

Preparation

Add the chopped carrot to a steamer basket and steam until tender, about 10 to 15 minutes. Let the carrot cool for a few minutes.
Add the carrot, beans, tahini, lemon juice, miso, garlic, coriander, red pepper flakes, cumin, and salt to a food processor and process continuously. While processing, add water or aquafaba, gradually, until a crea