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
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Appetizers
Cuisine: American
Keyword: sriracha carrot hummus
Servings: 12servings
Author: Dahn Boquist
Ingredients
6medium carrotsabout 1 1/2 pounds
6garlic clovespeeled
2jalapeñosseeds removed
1- (15ounce)can of white beansdrained
¼cupfresh lemon juice
3tablespoonstahini
2tablespoonsSriracha sauce
1teaspoonsalt
½teaspoonground 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.