This sounds like a little bit of an unusual combination and I did spend a little while flitting back and forth thinking about whether this actually worked as a pairing or not. When I’m stuck over something like this, I usually rope in a few friends as taste testers to gather some much valued opinions and feedback.
Anyone who knows me at all, will know that I’m absolutely obsessed with asian food and flavours. Literally, if I’m ever asked where I’d like to eat, 9/10 the answer will be some sort of asian restaurant. I’m also completely in love with miso paste at the moment and have pretty much been using it in every other recipe that I’ve been making. I just love the salty kick of flavour this adds to a dish; it’s just so different from anything else! It’s a delicious edition to dips, soups, stir-fries, dressings, marinades and so much more.
- 1 can chickpeas- drained and rinsed
- Tbsp light tahini
- 2 Tbsp toasted sesame oil
- Water as needed
- 300g carrots
- Heaped Tsp Miso paste
- Squeeze of fresh lemon juice
- Salt and pepper to taste
Preheat your oven to 200c and peel and slice the carrots into chunks.
Drizzle with a dash of sesame oil and add a sprinkling of salt. Roast these in the oven for around 40 minutes until golden and caramelised.
In a food processor, combine all of the ingredients and blend until smooth and creamy. Add in a drizzle of water as needed to reach the desired consistency.
Garnish with toppings of choice- I’ve gone for some sesame seeds and pomegranates.