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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!
I bet the Sriracha sauce gives this dish a nice kick, really healthy recipe too
It does give it a nice kick but it is so easy to control how much spiciness you want. Thanks for visiting
Hummus always goes great in my house, especially my kids will enjoy the lovely color (i will have to leave jalapeno and sriracha outside:)
oh this is still very good without the jalapeno and sriracha 🙂
This looks sooo good! I actually had a carrot hummus early summer at a restaurant, and have had it on my “must make” for the blog list since then, and haven’t gotten around to it. I make my hummus with white beans too, because I am allergic to garbanzos — delicious!
Isn’t it a great change from traditional hummus, you gotta get that checked off your list of chores, it’s the perfect time of year for carrots 🙂
this looks amazing I need to try it tonight for dinner!! yum!
thanks, I hope you enjoy it
Lovely graphics. I love hummus.
thanks
Oh my goodness, this could be my new favorite dip!! Cannot wait to try it – I love the idea of getting all that carrot in there, and it has a gorgeous color!
It really is a great color isn’t it!? Thanks for the comment Monica, I hope you enjoy it.
Love eating hummus with tortilla chips, will be making your recipe one soon aswell
I love it with tortilla chips as well, enjoy the recipe, thanks for the comment
never had a hummus like that before. sounds good
It really is good Nicole and a nice twist on regular hummus
love this take n a classic dish! And spicy! YES!
Thanks Kaitie, yes the spicy sriracha is soo good
I eat hummus all the time, I really need to start making my own. This looks amazing!
it is so easy to make Emily, you gotta try it 🙂