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Roasted Carrot Sriracha Hummus

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 6
  • Category: Dips, Appetiser
  • Method: Bake + blend
  • Cuisine: Mediterranean


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
  • 23 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


  1. Preheat then oven to 180C (fan-forced)/ 400F and line a baking tray with baking paper.
  2. 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.
  3. 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. 
  4. 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.
  5. 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