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
Servings: 12 servings
Ingredients
- 6 medium carrots about 1 1/2 pounds
- 6 garlic cloves peeled
- 2 jalapeño peppers seeds removed
- 1- (15 ounce) can of white beans drained
- ¼ cup fresh 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
Serving: 1/4 cup | Calories: 77kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 264mg | Fiber: 3g | Sugar: 2g
