I like hummus, but it can be a bit heavy. That’s where this creamy carrot dip comes in. It’s lighter than the traditional Middle Eastern dish and packed with Asian flavors (like miso, ginger and mirin).
To prepare the creamy carrot dip, follow a few simple steps:
- Cut up and roast some carrots
- Boil canned chickpeas with a pinch of baking soda
- Blitz all the ingredients in a food processor
That’s it! I’m partial to pairing creamy carrot dip with Moonshot’s climate-friendly crackers, but it would also work well as part of a crudité platter or in a sandwich. And honestly, I could eat creamy carrot dip by the spoonful.
Recipe adapted from No Spoon Necessary.
Creamy Carrot Dip
Ingredients
- 8 ounces carrots, peeled and cut into 2" pieces
- kosher salt and freshly ground black pepper, to taste
- 1 15 oz. can chickpeas, rinsed and drained (see notes)
- ½ teaspoon baking soda
- 3 tablespoons tahini
- 2 tablespoons white miso
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1" piece fresh ginger, peeled and minced
- ¼ cup ice water
- 2½ teaspoons toasted sesame oil
- 2 teaspoons mirin
- 2 teaspoons honey
- olive oil, for finish
- chopped fresh parsley and black and white sesame seeds (optional, for garnish)
Instructions
- Preheat oven to 425 degrees. Place carrots on a piece of foil, drizzle with 2 tablespoons water, season with salt and pepper, and fold to enclose. Place on a baking sheet and bake for 40 minutes. Remove from the oven and let cool.
- Place chickpeas and baking soda in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 18 minutes. Drain and rinse with cold water. Set aside.
- Combine the tahini, miso, rice vinegar, garlic and ginger in a food processor. Process until smooth. Add water, one tablespoon at a time, and process until smooth.
- Add prepared carrots and chickpeas and process until smooth.
- Add sesame oil, mirin and honey and process until smooth. Season with additional salt and pepper to taste.
- Scoop dip into a bowl. Drizzle with olive oil and top with parsley and sesame seeds, if using. Serve with crackers.
Notes
For a smoother hummus, remove the chickpeas skins. It doesn't take long and is worth the effort, in my opinion.
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