Well, I didn’t win first place, but I was the 1st runner up finisher and that made me very happy. Especially after tasting all the other yummy flavors! I was particularly impressed with the Spicy Sweet Potato Hummus from @the.veggie.feed and the Lemon Poppy Seed Hummus from @soulfulsisters.
But what truly made my day were these comments! Thank you both for the rave reviews!
Happy International Hummus Day!
[Wednesday, May 12th] Today is International Hummus Day! Founded in 2012 by Ben Lang, co-founder of Innovation Israel, along with his friend, Miriam Young, International Hummus Day was created when Ben and Miriam realized there was a that celebrated Nutella, the famous hazelnut spread, and thought hummus deserved its own day, as well!
I’m so happy they did because I LOVE me some hummus. Especially Spicy hummus, the spicier the better (to an extent, I don’t want my taste buds burned off eating ghost pepper hummus!)
To celebrate International Hummus Day, I am competing in Sassool’s 2nd annual Hummus Mix Off with nine other local foodies. I’m very proud of my creation this year. Carrot Ginger Hummus with a Spicy Carrot Juice Reduction! That sauce, totally makes the hummus SING with flavor and worth the extra time to make it. (It is also delicious warm over roasted lamb!)
Tickets to the Hummus Mix Off were sold last week and today everyone gets to pick up their sample boxes, taste all the amazing flavors of hummus, and then vote on their favorite!
Wish me luck!
The last competition I was quite disappointed I didn’t win, but it wasn’t because my hummus wasn’t tasty (I got SO many compliments) it was because the competition was so fierce! I’m sure it will be a nail biter again this year.
Without further ado, here is my recipe. I hope you enjoy it!
Carrot Ginger Hummus with Spicy Carrot Juice Reduction
This Ginger Carrot Hummus is sweet, savory and full of flavor. The Spicy Carrot Juice Reduction gives the hummus an extra blast of carrot and ginger flavor with a nice little kick from the harissa paste.
- 12 oz petite carrots
- 3 1/2 oz fresh ginger, peeled and roughly chopped
- 2 tablespoons olive oil
- kosher salt and fresh ground pepper
- 1/2 tsp ginger powder
- 1/4 tsp garlic powder
- Two 15.5 oz cans chickpeas, drained, (reserve 1/2 cup of liquid from one can) rinsed, with the skins removed*
- 1/3 cup extra virgin olive oil (EVOO)
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon black garlic paste (found in the International section of most supermarkets)
- 1/4 teaspoon salt, plus extra, if needed
- 1 1/2 tablespoons tahini
- 1/2 to 2/3 cup 100% carrot juice
- 1 1/4 cup Japanese-style ginger dressing
Spicy Carrot Juice Reduction
- 1 1/2 cups 100% carrot juice
- 1/2 cup Japanese-style ginger dressing
- 2 teaspoons harissa paste (more or less depending on how spicy you want it)
- large pinch of kosher salt
Preheat oven to 425 degrees F. Cover a baking sheet with aluminum foil.
Combine the garlic powder and ginger powder in with 2 tablespoons olive oil and whisk thoroughly. Place carrots and ginger in a bowl or zip lock bag and pour in the olive oil mixture. Stir or shake until the carrots and ginger are completely covered then transfer to a baking sheet.
Spread evenly in a single layer and season with salt and fresh ground pepper. Roast in the oven for 20-25 minutes, until the carrots are tender. Switch to the broiler and roast until the carrots are golden brown, roughly 2-4 minutes--watch closely so they do not burn. Remove from oven and let cool slightly.
While the carrots are roasting, drain the two cans of chickpeas (reserve about 1/2 cup of the liquid), rinse well, and remove the skins from the chickpeas*. Reserve about 1/4 cup of the chickpeas for garnish.
Place the chickpeas in a food processor or high speed blender with a tablespoon of the liquid and 1/3 cup EVOO. Blend for 15-20 seconds. (If using a Vitamix blend any hummus beginning on a higher speed and move to 10 quickly. I learned the hard way that if you start off slow, the motor will overheat and shut off, lol.)
Use a spatula to scrape the mixture down off the sides of the blender. Add the lemon juice, tahini, and the black garlic paste. Blend until smooth, if needed, add another tablespoon or two of the chickpea liquid.
Stop to taste the mixture and then add salt to taste.
Add in the roasted carrots and garlic, Japanese-style ginger dressing, and 1/4 cup of the carrot juice. Blend until the chickpea mixture is smooth, about one to two minutes. Stop to scrape the sides of the blender and continue blending. As needed, add the rest of the carrot juice until you get your desired consistency and the chickpea mixture is smooth.
Place in an airtight container and store in the fridge until chilled (if you can wait that long).
Spicy Carrot Juice Reduction
Add all the ingredients into a saucepan over a medium heat. Bring to a low boil and reduce heat to medium-low but high enough to keep it boiling. Whisk the pot until the liquid has been reduced to a thick sauce. Place in the refrigerator to cool.
Garnish the Carrot Ginger Hummus with a swirl of the Spicy Carrot Juice Reduction, some shredded carrots, and the reserved chickpeas.
Enjoy with pita chips and/or freshly cut veggies like peppers, cucumbers, celery, or jicama (my new favorite snack).
*Optional. It's relatively easy to peel the chickpeas, while a little time consuming, IMHO it's worth the extra effort, because it makes your hummus creamier. Peel by gently pinching a chickpea between your thumb and index finger and squeezing. The skin will slide right off.
The Carrot Ginger Hummus may be made up to 4 days ahead. Place in an airtight container and refrigerate. The Carrot Juice Reduction may be made and refrigerated up to 1 day ahead. It also makes an amazing sauce to use on lamb!
Amount Per Serving: Calories: 370Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 841mgCarbohydrates: 29gFiber: 6gSugar: 10gProtein: 7g
This information is provided as a courtesy and is an estimate only.