Looking for an easy party dip? Check out this not too spicy carrot hummus recipe from Savor The Best. This recipe is super easy! Two steps – roast the carrots, garlic and jalapeños just until soft. Then, blend in the food processor with white beans, lemon juice, tahini paste, Sriracha and spices. That’s it!
Sriracha Carrot Hummus
Yield 12 1/4 cup servings
This creamy and smooth Sriracha Carrot Hummus makes an incredible dip and spread. The roasted carrots give it a sweetness while the Sriracha gives it a bit of a spicy kick
- 6 medium carrots (about 1 1/2 pounds)
- 6 garlic cloves, peeled
- 2 jalapeños, seeds removed
- 1- 15 ounce can of white beans, drained
- 1/4 cup lemon juice
- 3 tablespoons tahini
- 2 tablespoons Sriracha sauce
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- Preheat the oven to 425°F. Peel and slice the carrots into 1 inch chunks and place on an aluminum lined baking sheet. Scatter the garlic cloves and jalapeños onto the baking sheet with the carrots then drizzle everything with a little olive oil. Cover the carrot mixture with aluminum foil and seal the edges.
- Bake for 25 to 30 minutes until the carrots are very tender.
- Allow the carrot mixture to cool enough to handle safely then toss them into a food processor.
- Add the white beans, lemon juice, tahini, Sriracha, salt and cumin. Process until the mixture is smooth, about 2 minutes.
- Taste and season with additional Sriracha if desired.
- Transfer to a serving dish and garnish with paprika, pumpkin seeds and olive oil.
Recipe used with permission from Dahn Boquist of Savor The Best
Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist who loves to eat and share delicious food. This recipe is meant to tickle your taste buds. Please see your medical professional for specific dietary advice.