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Sriracha Carrot Hummus

Sriracha Carrot Hummus

This creamy and smooth Sriracha Carrot Hummus makes an incredible dip and spread. The roasted carrots give it a sweetness while the Sriracha gives it a bit of a spicy kick
4.87 from 45 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 77kcal
Author: Dahn Boquist

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.

Nutrition

Serving: 1/4 cup | Calories: 77kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 264mg | Fiber: 3g | Sugar: 2g