This carrot sriracha hummus is made with roasted carrots, chickpeas, tahini and lemon juice. It’s sweet, spicy, and packed with flavour. You’ll want to spread it on everything!
It’s no secret I love hummus. In fact, each week I try a new flavour variation and this roasted carrot sriracha hummus is my new favourite. It’s perfect for an afternoon snack, to pile on sanwhiches or add to a bowl. I mean, what can’t hummus do?!
The star of this carrot hummus is the roasted carrots of course. Roasting brings out deep sweetness and adds depth of flavour to the dip. Plus, they also pack a bunch of beta carotene and vitamin A. But don’t be shy with the sriracha here. It’s the shining ingredient, giving you just enough of that Asian heat in all of this velvety, creamy goodness.
Ingredients you’ll need:
- Carrots: you’ll need 4 medium carrots
- Sriracha sauce:
- Chickpeas: the main ingredient for all hummus recipes! Make sure to reserve the liquid that comes in the can.
- Cumin + garlic: for a n extra kick of flavour.
- Tahini: the key in hummus recipes! Tahini is just a paste made from sesame seeds that gives hummus the perfect texture.
- Lemon juice: a little acidity help to balance the flavour in this carrot hummus recipe.
- Salt + pepper
- Sesame oil: to drizzle at the end.
How to make carrot sriracha hummus
You can make hummus in either a food processor or high-powered blender. But I find that homemade hummus in my Vitamix comes out faster, creamier and smoother than a food processor.
Roast carrots: arrange the carrots on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with cumin, salt and pepper. Roast in a preheated 180C (fan-forced)/ 400F oven for 30-35 minutes. Set aside to cool.
Add to blender: add the chickpeas to your blender along with 1/3 cup of the reserved chickpea liquid, the cooked carrots, tahini, garlic, sriracha, lemon juice, garlic, cumin, salt and pepper to a high speed blender or food processor.
Blend: turn your blender on high and blend until smooth and creamy. Scrape the sides of the container to incorporate any unmixed chunks. Give it a taste and add more seasoning if necessary. If you’d like a thinner consistency, just add ¼ cup of cold water until it’s your desired consistency.
Serve: add the hummus to a serving bowl. Garnish with extra sriracha, sesame seeds, sesame oil and finely chopped coriander (cilantro). Serve immediately, or cover and refrigerate for later.
What I love most about this Roasted Carrot Hummus is that you can easily accommodate various dietary needs with a few simple ingredient adjustments. Here are a few variations I tried:
- Carrot Hummus without Chickpeas: Cant eat legumes? No worries! Simply replace the can of chickpeas with 2 or 3 more carrots or a ½ cup of cauliflower florets.
- Carrot Hummus without Tahini: If you’re not a fan of sesame paste, use an equal amount of unsweetened peanut or almond butter instead of tahini.
- Flavour boosting toppings: Garnish it with crumbled feta, fresh dill, and pomegranate seeds.
Ways to serve:
There are so many ways this Sriracha carrot hummus dip can be served and no wrong way to eat it! Here are a few of my favourite ways to enjoy it:
- With crackers & raw vegetables: Pita chips, crackers, root vegetable chips, raw veggies (like snap peas, celery and radish).
- Charcuterie board: Present this homemade hummus as part of a meat and cheese platter for a unique spin on an appetizer display.
- Sandwich spread: On the next day, use it to spread over toasted bread and top it off with sliced avocado for a delicious vegan breakfast.
- Hummus salad dressing! Add in water in 1 tbsp increments until your desired thickness is reached, then serve as desired! . Drizzle over
- Dollop it on everything: onto a buddha bowl, roasted vegetables or a fresh crisp salad.
How long does it keep?
To store: This sriracha carrot hummus dip will keep in the fridge for about 4-5 days in an airtight container.
Other hummus recipes to try:
If you try this carrot sriracha Hummus recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This carrot sriracha hummus is made with roasted carrots, chickpeas, tahini, garlic and lemon juice. It’s sweet, spicy and packed with flavour. You’ll want to spread it on everything!
- 4 medium carrots (450g/ 1lb), sliced
- 1 tablespoon extra virgin olive oil
- 1 can chickpeas, rinsed (reserve liquid)
- 2 tablespoons tahini
- 2 cloves garlic
- 2–3 tablespoons lemon juice
- 3 tablespoons Sriracha sauce, or to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Toasted sesame oil, sesame seeds + coriander (cilantro), to serve
- Preheat then oven to 180C (fan-forced)/ 400F and line a baking tray with baking paper.
- Place carrots on he baking tray and drizzle with olive oil, sprinkle with 1/2 teaspoon cumin, salt and pepper. Roast in the oven for 30-35 minutes. Set aside to cool.
- Add the chickpeas to your blender along with 1/3 cup of the reserved chickpea liquid, cooked carrots, tahini, garlic, sriracha, lemon juice, garlic, remixing 1/2 teaspoon cumin, salt and pepper to a high speed blender or food processor.
- Blend on high until smooth and creamy. Scrape the sides of the container to incorporate any unmixed chunks. Taste and add more seasoning if necessary. If you’d like a thinner consistency, just add ¼ cup of cold water until it’s your desired consistency.
- dd the hummus to a serving bowl. Garnish with extra sriracha, sesame seeds, sesame oil and finely chopped coriander (cilantro). Serve immediately, or cover and refrigerate for later.
- Store in airtight container in the fridge for up to 4-5 days.
Keywords: Roasted carrots, hummus, sriracha, vegan