Savory Sticky Miso Carrots with Fresh Herby Hummus
A delightful dish that combines miso-glazed carrots with creamy herby hummus, perfect for appetizers or light meals.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Food Processor
Ingredients
Carrots
- 1 pound Fresh Carrots Peeled and cut into sticks.
Miso Paste
- 3 tablespoons White or Yellow Miso Paste For a milder flavor.
Maple Syrup
- 2 tablespoons Pure Maple Syrup To balance the savory miso.
Sesame Oil
- 1 tablespoon Toasted Sesame Oil Adds a nutty aroma.
Fresh Herbs
- 0.5 cup Mixed Fresh Herbs (Parsley, Cilantro, Dill) For the hummus.
Chickpeas
- 1 can (15 oz) Drained Chickpeas Base for the hummus.
Garlic
- 1 clove Minced Garlic Adds flavor to the hummus.
Lemon Juice
- 1 tablespoon Freshly Squeezed Lemon Juice For a zesty kick.
Olive Oil
- 2 tablespoons Extra Virgin Olive Oil For the hummus.
Salt and Pepper
- Salt To taste.
- Freshly Cracked Black Pepper To taste.
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cut the carrots into uniform sticks, about ½ inch thick.
- In a mixing bowl, combine the miso paste, maple syrup, and sesame oil. Whisk until smooth.
- Add the carrot sticks to the bowl with the miso mixture and toss to coat.
- Spread the coated carrots in a single layer on a baking sheet lined with parchment paper.
- Roast the carrots for about 25-30 minutes, tossing halfway through.
- While the carrots are roasting, prepare the hummus by rinsing and draining the chickpeas.
- In a food processor, combine the chickpeas, minced garlic, fresh herbs, lemon juice, and olive oil. Blend until smooth.
- Taste the hummus and season with salt and pepper.
- Once the carrots are roasted, let them cool for a few minutes.
- Serve the hummus on a platter and arrange the roasted carrots on top or beside it.
- Garnish with extra fresh herbs or sesame seeds and enjoy!
Notes
For added crunch, top with toasted sesame seeds or nuts. Adjust the hummus consistency with water for a dip.