Roasted Carrot and Sriracha Hummus - Low Oil, Vegan, High Protein
I really like hummus, however, whenever I enjoy hummus I usually go for the convince factor of it already being made for me. I like to try to reduce my processed food where I can so I've given hummus a few tries at home with varied success. I've made classic hummus a ton of times and every time I make it it's never as good as the kind I buy at the store. So I decided to get a little more fancy with it and try to make a nice flavored hummus. I wanted one that I can enjoy at home, with more whole foods and save myself a trip to the store and I ended up with this super yummy roasted carrots and sriracha hummus!
I bought a spicy carrot hummus at the grocery store once before that I really enjoyed so I figured I'd give it a go at home. I love making roasted carrots and I know it's really easy (and I love easy) so I thought this would be a perfect fit. So after a little trial and taste testing I've made a delicious dip I'm super proud of and so happy to share with you guys :)
I wanted to make this oil free but in my taste testing and blending process I did add 1 Tsp of olive oil (1 Tsp in this entire hummus is not much! I'm sure you could leave it out and it would still be great!) (andddddd a little bit of oil on the carrots when I roasted them)
There are a few things about the ingredients I wanted to touch on before I dive right into the recipe.
One of them being Tahini. I see on Pinterest all the time people are looking for hummus recipes with no tahini. If you don't know what tahini is it's just sesame seeds blended until the become a sesame seed butter (similar to peanut butter but with it's own unique flavor). I don't know why tahini free is desired by a lot of people because I love tahini! It's a little bitter but when added to recipes it just adds this nice creaminess. I also use it in salad dressings all the time. Tahini is a staple in my kitchen, If you want to try this recipe without tahini I'm sure it would still taste good but I highly recommend it! You can find tahini in most grocery stores or online right here :)
One thing I want to mention too is chickpeas. Obviously you know what chickpeas are but I wanted to say for this recipe I did use dried chickpeas instead of canned. I know dried chickpeas are a pain so if you want to use canned go for it! But I have an instant pot that I love and use all the time. It's great for cooking dried beans and lentils which I believe is healthier then canned and I'm pretty sure dried are cheaper too! So if you are going to invest in something for your health an instant pot is great!
Also in this recipe I use smoked paprika, if you don't have smoked paprika just use regular, and maybe 1/2 a tsp of liquid smoke if you have it. I'm sure that would be a great substitute!
Ok so lets get into the recipe! :)
Roasted Carrot & Sriracha Hummus
Vegan - High Protein
- 1 1/2 Cups of Carrots, peeled and sliced
- 2 Cups cooked chickpeas*
- 3 Tbsp Tahini
- 1 Clove minced garlic
- 1 Tsp Smoked Paprika
- Juice of 1 lemon**
- 1 1/2 Tsp Sriracha ***
- 1/2 Tsp Cumin
- 1/2 Tsp Sea salt
- 1/4 Tsp Turmeric (Optional)
- Pepper to taste
- 2-3 Tsp Olive oil
* In my instant pot I used about 1 cup of dried chickpeas and it yields about 2 1/2 cups of cooked chickpeas. I soaked and cooked my chickpeas the day before so for this recipe I'm not going to explain how to cook chickpeas in the instant pot, if your cooking your chickpeas this way just follow the instant pot instructions.
**My lemon was small-medium so I recommend doing juice of half a lemon and adding more to taste
***Sriracha can be less or more depending on your taste and how much you like spice. Also I add more for garnish
1. First things first we have to roast the carrots. Preheat your oven to 400. Take your peeled and sliced carrots and place in a bowl and all 2-3 tsp of oil and bake in the oven for 20-25 minutes, flipping them half way.
2. After your carrots are cooked take them out to let cool. You want to let them cool for at least 10 mins before we start blending our hummus.
3. in a food processor (or a blender, but you might have to scrape the sides more) you add the chickpeas, carrots, garlic, tahini, Half of the lemon juice, Sriracha, Turmeric, cumin, smoked paprika and sea salt.
4. Blend on high until smooth, you may have to scrape down the sides a few times. After blending do a little taste test here and add more sriracha, lemon juice and a tsp of oil if desired.
5. If you added more lemon, sriracha, etc just give your hummus another quick blend to make sure everything is well combined and transfer to a serving dish.
6. Drizzle some sriracha over the top with a few chickpeas and a crack of pepper and enjoy! I broke this out with a few crackers one night when I had a few friends over and they really enjoyed it! I also love it on wraps and as a spread for sandwiches, the possibilities are endless :)
What's your favorite way to enjoy hummus? on wraps or sandwiches are my favorite! I've been eating tons of sandwiches with this hummus, Tempeh, sprouts, kale and cashew cream cheese, soooo good!
If your tried this recipe let me know! I'd love to hear about it :) or if you have a hummus recipe of your own share it with me! I love some hummus variety.
All the best!