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.
Notes
Storage Ideas:The store. Transfer the leftover carrot Sriracha hummus to an airtight container. This way, you can use up to two days.Freezer. 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. To thaw. Refrigerate the frozen hummus overnight or until it turns into a soft and silky texture.