Carrot Sriracha Hummus

This creamy, sweet and spicy chickpea dip-carrot Sriracha hummus is the real fun dip that can turn out as your new addiction.

Course Dips and sauces

Cuisine American

Prep Time 5

Cook Time 20

Servings Servings

Calories 170kcal

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.

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).