This creamy, sweet, spicy Carrot Sriracha Hummus is a cozy, vegan dip that can become your new addiction. Just blend the ingredients, and you’ll have a delicious snack to enjoy all evening.
I prefer this homemade carrot Sriracha hummus(and this green chili hummus) over store-bought versions. It’s free from preservatives and made with fresh, natural ingredients, making it taste much better.
The sweetness of roasted carrots pairs beautifully with the heat from Sriracha, and the creamy chickpeas bring everything together for a perfectly balanced, flavorful dip.
Enjoy it all yourself, or serve it to guests. Either way, it’s worth trying.
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Why You'll Love This Recipe?
⭐️Hearty swap for the store-bought dips!
⭐️Naturally, it's a vegan recipe!
⭐️Adjustable heat level.
Ingredients
- Carrots: These are available year-round.
- Chickpea: I have used canned chickpeas for convenience. However, you may prepare the cooked chickpea from scratch. Soak the chickpeas for about eight hours and cook on medium heat for 15 to 20 minutes or until they turn soft when pressed.
- Sriracha sauce: It is hot and packed with complex flavors. A dab of sauce is perfect for our family(try our favorite honey sriracha sauce). However, you may increase or decrease the quantity according to your heat tolerance.
- Olive oil: Opt for extra virgin olive oil for a rich herb and fruity flavor.
- Garlic is an essential ingredient that enhances all the added ingredients and gives a bright flavor.
- Lemon juice: What else is comparable with freshly squeezed lemon juice? It has a refreshing flavor and a brilliant tanginess.
- Ground black pepper: Optional ingredient. Sprinkle it just before serving, if needed.
How To Make Carrot Sriracha Hummus
- Preheat the oven to 425°F.
- Open the chickpea can drain, and rinse it in running water.
- Peel the carrots and cut them to 1-inch thickness.
- Transfer them to the bowl and add olive oil.
- Toss them until the carrots are evenly coated with the olive oil.
- Spread the carrots onto the lined baking sheet. Roast them for about 20 minutes or until 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, 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 the mixture is too thick, 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 serve the hummus as a dip with crackers or chips.
♨️How To Adjust The Heat
This Sriracha carrot hummus has mild heat that's well balanced with the sweetness of the carrots.
If you prefer keeping the heat low, reduce the amount of Sriracha sauce in this recipe.
Add roasted red pepper flakes or drizzle in Sriracha sauce to increase the heat.
How To Serve?
- With the veggies. Thinly sliced bell peppers, celery, carrots, radishes, broccoli, cauliflower florets, and more taste excellent with this hummus as a dip.
- Bread or crackers. The traditional way to enjoy it is with baked pita chips or crackers. Chips and naan bread are also ideal choices.
- Swap your cream cheese. It's a delicious spread that you can slather on sandwiches, toast, or English muffins.
- Wraps. Replace the mayo with hummus and enjoy the wraps.
- Breads. How about serving it with this Korean garlic bread?
Storage & Leftovers
To store, transfer the leftover carrot Sriracha hummus to an airtight container and refrigerate it for up to 2 days.
To freeze, you can divide the leftover hummus into individual portions and transfer it to freezer-safe bags or containers. Then, drizzle a little olive oil on top to retain its moisture.
And thaw in the fridge overnight. No reheating is necessary; you can serve it as chilled.
FAQ
If you prefer the texture quality, you remove the skin. On the other hand, if you like to keep the recipe simple, you can blend the chickpea with its skin. The texture may be a little coarse compared with store-bought, but the deliciousness remains the same.
We have not used tahini in this recipe to make it more manageable and affordable. However, if you have tahini handy, add two tablespoons to this recipe.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Carrot Sriracha Hummus
Ingredients
- 1 pound carrots
- 1 teaspoon olive oil
- 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
- ¼ ground black pepper optional ingredient
Instructions
- 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.
- Transfer them to the bowl and add olive oil.
- Toss them until the carrots 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, 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 ground black pepper if needed. And serve the hummus.
Notes
- Adjust the heat by increasing or reducing the amount of Sriracha sauce based on your preference.
- Serve with veggies, pita chips, crackers, or as a spread for sandwiches and wraps.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- You can freeze for up to 3 months(drizzle of olive oil over the top to retain moisture).
Ashley says
Can you use different beans in this? Like white beans instead of chickpeas?
Sujatha Muralidhar says
Absolutely Ashley, you can definitely use white beans instead of chickpeas to customize this hummus recipe! But let me tell you that, I haven't personally tried it yet, but I've heard it makes the hummus super creamy and delicious. Just try swap them in your recipe and let's know how it turns out!
Lisa says
I needed a spicy appetizer for a party recently and this was the ticket! I had several guests who are now carrot hummus converts. Excellent recipe.
Angela says
I've made hummus before but never with carrots so I was intrigued to try this. Wow, it's so good. Full of flavour with just the right amount of spice. Thanks!