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Carrot Ginger Hummus Bowl with Sesame Garlic

5 | 3 reviews
This plant-based bowl of nourishment was hard to name - there's a lot going on here! But trust me, it all works together perfectly. The bowl starts with a base of carrot ginger hummus, then a mixture of rice, broccoli and edamame goes on top. Finish the bowl with fried ginger, garlic and sesame seeds and use the excess oil to make a honey ginger dressing. Nothing goes to waste, and the contrast of textures, flavors and vegetables is absolutely addictive.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings

Equipment

Ingredients

For the carrot ginger hummus
  • 9 ounces raw carrots, about 2 large or 3 medium carrots
  • 1 1&1/2-inch knob of ginger, peeled
  • 2 garlic cloves
  • 1/4 cup (2 oz) cup tahini
  • 1 lemon for juicing
  • 1 (14 oz) can chickpeas, drained and rinsed
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 cup cool water
For the rice and broccoli base
  • 9 ounces broccoli
  • Diamond Crystal kosher salt
  • 1 cup mixed grains of choice, such as brown rice, farro, white rice, buckwheat, etc.
  • 2 cups shelled edamame
For the sesame garlic topping
  • 5 garlic cloves
  • 1 1-inch knob of ginger, peeled
  • 1 tablespoon white sesame seeds, untoasted
  • 1/3 cup extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 3 tablespoons white wine vinegar
  • 1 tablespoon raw honey
Optional toppings
  • Scallions or sweet white onion

Instructions 

  1. Begin by making the carrot ginger hummus. Peel and slice 9 ounces of carrots. Add them to a food processor with a peeled 1 1/2-inch long knob of ginger and 2 garlic cloves. Pulse until everything is finely chopped.
  2. Add 1/4 cup of tahini, the juice of 1 lemon, and the drained 14 ounce can of chickpeas. If you have the time, remove the skins from the chickpeas to make the hummus extra smooth.
  3. Season with 1 teaspoon of kosher salt and process until smooth. Add 1/4 cup of water to help with the blending (better yet, add the water in the form of a few ice cubes and the hummus will come out super creamy). Set the hummus aside.
  4. Next prepare the rice and broccoli base. Chop the broccoli into bean-sized pieces.
  5. Set a large pot of water over high heat and bring it to a boil. Salt the water with a few big pinches of salt. Prepare a bath of ice water to the side.
  6. Add the broccoli to the boiling water. Let the broccoli cook for 1-2 minutes, then use a spider or slotted spoon to transfer it to the ice bath.
  7. Add 1 cup of mixed grains to the water and reduce to a simmer. Cover and let simmer for 15-20 minutes, or until the grains are cooked through.
  8. Drain the broccoli and add it to a large bowl. Add 2 cups of shelled edamame. When the grains are cooked, drain and add them as well.
  9. While the grains are cooking, fry the sesame garlic topping.
  10. Thinly slice 5 garlic cloves and a peeled 1-inch knob of ginger.
  11. To a cold, small sauté pan, add 1/3 cup of extra-virgin olive oil, 1 tablespoon of sesame seeds, and the sliced ginger and garlic.
  12. Set the pan over medium heat and let it come to a simmer. Let the ingredients simmer, swirling occasionally, until the garlic is golden brown and the sesame seeds are golden and toasted.
  13. Strain the (now flavored) olive oil into a bowl. Transfer the fried garlic, ginger and sesame seeds to a paper towel to drain. Season the topping with a pinch of salt.
  14. Turn the reserved olive oil into a honey ginger dressing by adding 3 tablespoons of white wine vinegar and 1 tablespoon of honey. Season with 1/2 teaspoon kosher salt and whisk to combine. Set aside.
  15. To plate: Scoop a pile of the hummus into a bowl. Add a pile of the rice and broccoli base. Top with a sprinkle of the fried garlic, ginger and sesame. Drizzle with the honey ginger dressing. It's optional to top with sliced scallions or sweet white onion, but very delicious.
Serving: 1 bowlCalories: 560kcalCarbohydrates: 56gProtein: 22gFat: 27g