Have you heard of hummus with a combination of carrots? This creamy, sweet and spicy chickpea dip-carrot Sriracha hummus is the real fun dip that can turn out as your new addiction.
Hot and sweet carrot sriracha hummus is naturally vegan and gluten-free dip. On top of it, this is an easy and cozy side dish recipe. Simply, blend all the ingredients together and enjoy your food for the whole evening.
The chickpea, the carrots, and the ingredients listed in the recipe are healthy, low in fat. It could be a satisfying accompaniment, if you are searching for a light and yet delicious recipe like this green chili hummus, cilantro jalapeno hummus.
This carrot Sriracha hummus tastes better than the store-bought packaged dip as all the ingredients are natural with no preservatives, and finally it's homemade.
The sweetness from the carrots, and the heat of Sriracha sauce are perfectly balanced with the creaminess of the chickpea, making this carrot Sriracha hummus more delectable.
In simple words, this sweet and spicy hummus is a healthy swap for the calorie dense store-bought side dishes.
The recipe is so fabulous, enjoy all by yourself or serve for the guests. Either way it's a recipe that’s worthy to try.
The ingredients for Sriracha carrot hummus
This carrot Sriracha hummus is a straightforward recipe that requires simple ingredients that you may already have in the kitchen.
Carrots. These are available year-round, and packed with vitamins and minerals. This veggie is not only tasty but healthy as well.
Chickpea. I have used canned chickpea for its convenience. However, you may prepare the cooked chickpea from scratch. For this, soak the chickpeas for about eight hours and cook in the medium heat for 15 to 20 minutes or until it turns soft when pressed.
Sriracha sauce. The reliable source for adding up a quick heat(like this honey sriracha sauce, Sriracha aioli sauce, hot green beans. It is hot and packed with complex flavors. A dab of sauce is perfect for our family however you may increase or decrease the quantity according to your personal heat tolerance.
Olive oil. Opt in for the extra virgin olive oil for a rich herb and fruity flavor. And that reflects in this hummus recipe too.
Garlic. And an essential ingredient that enhances all the added ingredients and gives a bright flavor.
Jalapeño. Remove the core and the seeds of the jalapeño for the bold flavors and the subtle heat.
Cumin. Little is more for this spicy dipping. Just sprinkle over the hummus and feel your taste buds tingle with delight.
Lemon juice. What else could be comparable with a freshly squeezed lemon juice. I would highly appreciate not to skip this ingredient as it brings a refreshing flavor and adds a brilliant tanginess.
The directions for making the spicy hummus
Preheat the oven to 425°F.
Open the chickpea can, drain and rinse it in running water.
Peel the carrots and cut them into 1 inch of thickness. Slice the jalapeño into half, remove the core and the seeds. And chop them into 1 inch of thickness.
Transfer them to the bowl and add olive oil.
Toss them until the carrots are evenly coated with the olive oil.
And spread the carrots to the lined baking sheet. And roast them for about 20 minutes or until the carrots are fork tender.
Remove it from the oven. And allow them to cool down.
Now place the food processor, and add roasted carrots, chickpeas, Sriracha sauce, minced garlic, chopped jalapeño, olive oil, lemon juice and salt.
And pulse for about 1 minute. Scrape the sides and pulse again for another 1 or 2 minutes or until it turns into a smooth and silky texture.
If you find that mixture is too thick at this point, Add 2 to 3 tablespoons of water until it reaches the right consistency.
Taste and adjust the salt as per your taste.
Drizzle olive oil and sprinkle cumin powder. And serve the hummus.
How to store
The store. Transfer the leftover carrot Sriracha hummus to an airtight container. This way you can use up to two days.
Freezer. By adopting the right methods, this spicy carrot hummus tastes excellent even after freezing. For this, transfer them to individual size servings in the freezer safe containers. And add a thin layer of olive oil to lock in its natural moisture. That’s it, relax and enjoy hummus when needed.
To thaw. Refrigerate the frozen hummus overnight or until it turns to a soft and silky texture.
How to serve
If you are thinking of what to eat with hummus, then the following are a few simple ideas to make use of the spicy carrot sriracha hummus in a delectable way.
With the veggies. Thinly sliced bell peppers, celery, carrots, radishes, broccoli, cauliflower florets and more, tastes excellent with this hummus as a dip.
Bread or crackers. The traditional way of enjoying it is with baked pita chips with or with crackers. Chips, naan bread are also ideal choices to choose from.
Swap your cream cheese. You may slather on the sandwich, the toast, or the English muffin as a delicious spread.
Wraps. Replace the mayo with hummus and enjoy the wraps.
Few frequently asked questions
Yes you can. Traditionally hummus is made by removing every individual chickpea’s skin. Though it involves the time in removing the skin, the outcome is really worthy to try on.
To put it another way, if you prefer the quality of the texture you remove the skin.
If you prefer to keep the recipe simple you may blend the chickpea along with its skin as well. The texture may be a little coarse when compared with the store bought. But the deliciousness remains the same.
We have not opted for tahini in this recipe to make it more easy and affordable. However if you have tahini handy add 2 tablespoons for this recipe.
Spicy. If you prefer a spicy version of this hummus, double up the quantity mentioned in this recipe and add in the jalapeños along with its seeds and the core.
Cilantro. Sprinkle finely chopped cilantro/this along with the cumin powder to make it look pleasing and robust flavors.
Roasted garlic. Add roasted garlic for robust flavors(that worked well in any hot condiments).
Carrot Sriracha hummus
- 1 pound carrots
- 1 teaspoon olive oil
- 1 jalapeno cored and seeded
- 15 oz chickpea or 11/2 cup cooked chickpeas
- 2 tablespoon Sriracha sauce
- 2 tablespoon garlic minced
- 3 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon olive oil for garnishing
- ½ ground cumin
- Preheat the oven to 425°F.
- Open the chickpea can, drain and rinse it in running water.
- Peel the carrots and cut them into 1 inch of thickness.
- Slice the jalapeño into half, remove the core and the seeds. And chop them into 1 inch of thickness.
- Transfer them to the bowl and add olive oil.
- Toss them until the carrots and jalapeno are evenly coated with the olive oil.
- And spread them to the lined baking sheet. And roast them for about 20 minutes or until the carrots are fork tender.
- Remove it from the oven. And allow them to cool down.
- Now place the food processor, and add roasted carrots, jalapeno, chickpeas, Sriracha sauce, garlic, lemon juice, and salt.
- And pulse for about 1 minute. Scrape the sides and pulse again for another 1 or 2 minutes or until it turns into a smooth and silky texture.
- If you find that mixture is too thick at this point, add 2 to 3 tablespoons of water until it reaches the right consistency.
- Taste and adjust the salt as per your taste.
- Drizzle olive oil and sprinkle cumin powder. And serve the hummus.
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