Asian Hummous Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
• Roast in the preheated oven until carrots are tender, stirring halfway through, about 25 minutes. Remove from the oven and allow carrots to cool to room temperature, 10 to 15 minutes..
• Add the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt to a food processor; blend until well combined. Stream in the reserved bean liquid though the feed tube, one tablespoon at a time, until hummus is smooth and creamy and has reached desired consistency.
• Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.

Steps:

• Combine all ingredients in a food processor or blender and puree to desired consistency.
• To thin, add 1 tbsp water at a time.

Steps:

• In a blender add all the hummous ingredients.
• Process ingredients and if appliance is laboring, add a little bit more of bean liquid, 1 tablespoon at a time.
• Process until smooth, scraping down sides of blender as necessary. Season to taste and adjust seasoning if necessary.
• Transfer mixture to serving bowl and garnish with sliced scallions and whole star anise.
• Best prepared 1 to 2 hours in advance. Cover well (and if not eating soon, refrigerate), however serve at room temperature.