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 ½-inch long knob of ginger and 2 garlic cloves. Pulse until everything is finely chopped.

Add ¼ 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.

Season with 1 teaspoon of salt and process until smooth. Add ¼ 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.

Next prepare the rice and broccoli base. Chop the broccoli into bean-sized pieces.

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.

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.

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.

Drain the broccoli and add it to a large bowl. Add the edamame. When the grains are cooked, drain and add them as well.

While the grains are cooking, fry the sesame garlic topping.

Thinly slice 5 garlic cloves and a peeled 1-inch knob of ginger.

To a cold small sauté pan, add ⅓ cup of olive oil, 1 tablespoon of sesame seeds, and the sliced ginger and garlic.

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.

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.

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 ½ teaspoon salt and whisk to combine. Set aside.

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.