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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 26 minutes
Servings: 4 servings

Equipment

Ingredients

Carrot Ginger Hummus
  • 9 ounces raw carrots
  • 1 1 1/2-inch knob of ginger, peeled
  • 2 garlic cloves
  • 1/4 cup tahini, 57 grams / 2 ounces
  • 1 lemon for juicing
  • 1 14-ounce can of chickpeas, drained and rinsed
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 cup cool water
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
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 (about 2 large carrots, or 3 medium). 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 1 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 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 the 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 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 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.