Sriracha Carrot Hummus is a vibrant, spicy twist on classic hummus, made with roasted carrots, white beans, and a kick of Sriracha. Perfectly creamy and topped with paprika, pumpkin seeds, and olive oil, it’s a bold dip that’s sure to stand out! With only 77 calories per serving, it is the perfect snack.
Here is Why This Carrot Hummus Recipe Works
Sweet + Spicy Combo: Roasted carrots bring a natural sweetness that pairs perfectly with the spicy Sriracha kick. Think of it as hummus with attitude.
Ultra Creamy Texture: White beans and tahini team up for a smooth, luscious texture that’ll make your usual hummus jealous.
Simple Yet Bold Flavors: With just a handful of ingredients, this dip delivers big-time flavor without breaking a sweat.
Perfect for Any Party Spread: Eye-catching color and a unique twist? This hummus is ready to steal the spotlight on any snack table.
The Ingredients
Produce: Carrots, garlic, jalapeños, lemon
Pantry: White beans, tahini, olive oil, pumpkin seeds
Condiments: Sriracha sauce
Pantry Seasonings: Salt, ground cumin, paprika
Variations
Smoky Chipotle Carrot Hummus: Swap the Sriracha for 1 tablespoon of chipotle paste.
Roasted Red Pepper and Carrot Hummus: Blend in ½ cup of roasted red peppers.
Curry-Spiced Carrot Hummus: Replace the cumin with 1 teaspoon of curry powder and a pinch of turmeric.
Check out more dips and spreads: Labneh-Middle East Fresh Yogurt Cheese, Baba Ganoush Red Beet Labneh,
Tips for Success
- Make sure the carrots are super tender before blending, this helps the hummus get extra smooth, creamy texture.
- If you’re heat-sensitive, start with less Sriracha and add more as needed. It’s easier to add heat than to take it away!
- Let the roasted ingredients cool slightly before blending.
- Process for at least two minutes or until completely smooth for that ultra-creamy finish.
Storage
Fridge: To store any leftover Sriracha Carrot Hummus, transfer it to an airtight container and keep it in the refrigerator for up to five days.
Freezer: For longer storage, you can freeze it! Place the hummus in a freezer-safe container, leaving a little room for expansion, and freeze for up to three months.
Spicy Carrot Hummus for Your Snack Spread
This Sriracha Carrot Hummus is a bold, crowd-pleasing dip with creamy texture, sweetness, and just the right kick. Perfect for snack platters or wraps, it’s sure to bring something fun and unique to the table!
Sriracha Carrot Hummus
Ingredients
- 6 medium carrots about 1 1/2 pounds
- 6 garlic cloves peeled
- 2 jalapeños seeds removed
- 1- (15 ounce) can of white beans drained
- ¼ cup lemon juice
- 3 tablespoons tahini
- 2 tablespoons Sriracha sauce
- 1 teaspoon salt
- ½ teaspoon ground cumin
Instructions
- Preheat the oven to 425°F. Peel and slice the carrots into 1 inch chunks and place on an aluminum lined baking sheet. Scatter the garlic cloves and jalapeños onto the baking sheet with the carrots then drizzle everything with a little olive oil. Cover the carrot mixture with aluminum foil and seal the edges.
- Bake for 25 to 30 minutes until the carrots are very tender.
- Allow the carrot mixture to cool enough to handle safely then toss them into a food processor.
- Add the white beans, lemon juice, tahini, Sriracha, salt and cumin. Process until the mixture is smooth, about 2 minutes.
- Taste and season with additional Sriracha if desired.
- Transfer to a serving dish and garnish with paprika, pumpkin seeds and olive oil.
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Chelley
Tuesday 30th of January 2024
This is my favorite hummus recipe! I tried a carrot hummus from the store and really liked it so I looked for a recipe. I have already made this three times! Thanks for posting this recipe!
Dahn Boquist
Tuesday 30th of January 2024
Thanks for the comment! We really like this one as well!