Over the weekend, Luke and I attended a graduation party for my last friend to graduate from college.  I now officially know absolutely no one still in college….that’s the kind of realization to make a girl feel her age.


My friend has a very large multi-cultural family (of which I am just a pinch jealous) and during the party some Argentine guests were talking soccer, and one of them yells out, “Any Germans in the house?!”


I immediately called out Luke, whose father was born in Munich, mostly because I know Luke has been following the matches and enjoys watching soccer, even without World Cup fever mixing in.  What ensued was a long (and friendly) conversation about soccer, ranging from the abilities of players, to why Liverpool games are being broadcast more in Boston thanks to John Henry.  Also, congrats to Germany for winning the World Cup!!


Myself, a mildly interested in World Cup only soccer at best, quickly lost the thread of the conversation and turned to the another great aspect of the party: the food.

My friend’s mother cooked it all herself (impressive!) and it was amazing, especially the pulled pork.  There were also some fabulous dips and nibbles.


Had it been a potluck-style party, I definitely would have brought along this carrot hummus, which would have been right at home between the assorted mixed nuts and the layered cheesy dip.


Flavored by carrots poached in a miso-rich broth, the umami factor of this hummus is fantastic, shooting it to the top of my favorite hummus list.  (I don’t say that every time I post a hummus recipe, right?)

Two Years Ago: Five Spice Chicken and Mushroom Noodle Bowl

One Year Ago: Kyoto & Osaka Recap

Miso Infused Carrot Hummus

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Makes about 1 1/2 cups


  • 2 cups water
  • 1 dried bay leaf
  • 3 medium carrots, peeled and roughly chopped
  • 3 garlic cloves
  • 3 Tbsp red miso (white can also be used)
  • 1 (15 ounce) can chickpeas, drained and skins removed
  • 2 Tbsp olive oil
  • 3 Tbsp tahini paste
  • 2 Tbsp lemon juice
  • salt and pepper to taste


  1. Heat the water and bay leaf in a small saucepan over high heat and bring to a boil. Add the miso and stir until mostly dissolved. Add the carrots and garlic, reduce heat to medium, and cook until very tender, about 10 minutes. Remove from stove and cool slightly.
  2. Combine the carrots, garlic and 1 ½ cups of the cooking liquid with chickpeas in a food processor. Puree until mixture is very smooth. Add olive oil, tahini and lemon juice and pulse until mixture is smooth. Season with salt and pepper and process again for a few more seconds. Scrape into a storage container and place in the refrigerator to let cool before eating for about an hour, and enjoy!

Adapted from Aida Mollenkamp

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