Herby Hummus with Miso-Glazed Carrots by Tanerxaydin

Ingredients

• 300g chickpeas, drained and rinsed
• 10g fresh parsley (about 1 small bunch)
• 20g fresh dill
• 5-6 fresh mint leaves
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp almond butter (or tahini)
• 1/2 tsp salt (adjust to taste)
• 1 lemon, juiced
• 2-3 ice cubes
• 4 medium carrots
• 1 tbsp miso paste
• 3 tbsp soy sauce
• 2 tsp agave syrup
• 1 lime, juiced
• 1 tsp zaatar, for garnish
• 2 tbsp coconut yogurt (optional, for garnish)

Instructions

1. Combine the drained chickpeas, parsley, dill, mint, garlic, olive oil, almond butter, salt, and lemon juice in a blender or food processor.
2. Blend the hummus mixture until it is smooth and creamy, adding 2-3 ice cubes during blending to achieve a lighter, airier texture. Set the prepared hummus aside.
3. Preheat your oven to 180°C (350°F). In a small bowl, whisk together the miso paste, soy sauce, agave syrup, and lime juice to create the marinade.
4. Clean the carrots by peeling or scrubbing them, then coat them evenly with the prepared miso marinade. Arrange the marinated carrots in a single layer on a baking tray lined with parchment paper.
5. Roast the carrots in the preheated oven for 20-22 minutes, or until they are tender when pierced with a fork and slightly caramelized around the edges.
6. Spread the herby hummus generously onto a serving plate. Arrange the roasted miso-glazed carrots on top of the hummus. Finish by sprinkling with zaatar for an aromatic and flavorful touch, and add a dollop of coconut yogurt if desired.