Carrot Sriracha Hummus - Spicy & Tasty
Try this creamy, sweet, and spicy flavor of Carrot Sriracha Hummus. This vegan and gluten-free dip is a fun twist on a classic recipe. And can become your new addiction. Try it today!
1 pound carrots 1 teaspoon olive oil 1 jalapeno, cored and seeded 15 oz chickpea 2 tablespoon Sriracha sauce 2 tablespoon garlic, minced 3 tablespoon lemon juice
Preheat & Prepare
: Preheat the oven to 425°F. Peel and cut carrots, slice jalapeño, toss with olive oil, and roast for 20 minutes.
: In a food processor, blend roasted carrots, chickpeas, Sriracha sauce, garlic, jalapeño, olive oil, lemon juice, and salt until smooth.
: If too thick, add 2 to 3 tablespoons of water until the right consistency is reached. Taste and adjust salt.
: Drizzle olive oil, sprinkle cumin powder, and serve the hummus.
TIPS Use extra virgin olive oil for a rich, fruity flavor. Opt for fresh lemon juice for a brilliant tanginess. If you prefer a spicy version, double up the Sriracha and include jalapeño seeds.
Thinly sliced veggies like bell peppers, celery, carrots, radishes. Bread or crackers, including pita chips, naan bread, or tortillas. Use as a spread on sandwiches, toast, or English muffins.
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