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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!
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Sriracha Carrot Hummus
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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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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!
Thanks for the comment! We really like this one as well!
This stuff is delicious! Had to add a little bit more of some ingredients, and I used chickpeas, but otherwise was perfect! Nice and sweet to start with a little kick after. I will be making this often.
Thanks, Laurie 🙂
Hi,
What kind of white beans are you using. Cannelloni? Small white? Northern? Ugh!! Please help, lol.
Thanks for your question, I have used all varieties of white beans in this recipe. The hummus tastes great with any of those white beans. I usually have Northern and Cannelloni white beans on hand and that is what I make this with the most frequently. I hope you enjoy the hummus, it’s such a favorite whenever I make it.
I bet that little bit of sweet carrot added to the hummus is perfect. I’ll be making this!
it really is Ginny, and it is surprisingly smooth and creamy, thanks !!
Love this, and it’s so pretty! I don’t even think you need the tahini and lemon juice, personally, but that’s just me!
Thanks Mimi, your right, carrots have so much flavor that this would even be great without tahini and lemon juice however I do like the extra complexity that they add to the hummus
What an amazing hummus recipe! I love different flavourings and this one is so original!
thanks Amy
Oh gosh, I love hummus! Your recipe must be truly special, so I’ll definitely try it. Thank you!
thanks Sean, I hope you enjoy this version
Such gorgeous flavors in your hummus. I can picture your carrot hummus with a freshly baked schnitzel!
Thanks Helene, this would be great with a schnitzel
I’m addicted to hummus, can’t wait to try this it looks so delicious!
Thanks Emily, hope you love it as much as we do