Honey Sriracha Carrot Hummus
Sometimes, I try a prepackaged thing at the grocery store that is just so good, that I *have* to make it at home.
Such is the case with this hummus! I purchased this “Zesty Sriracha and Carrot Hummus” from a local supermarket the other day, and seriously could not believe how effing tasty it was. It was absolutely mandatory to recreate it at home…even though I still had a half tub of the original in the fridge LOL.
Guys, I like my version even better! It has more texture than the store-bought kind (because I used chick peas like traditional hummus uses, and the kind from the store uses white beans), and just a bit more heat.
*Side note: I swear I’m not even meaning to…but for some reason my last few recipes have been very…healthy? Well, I will go out and claim it’s healthy, then I’ll have someone yelling on my Facebook page again that it’s not for some reason (as was done with this recipe). Bahaha!
Okay but this hummus… as I said, it has a bit of a kick, but i really don’t think I would call it spice per say… Just a touch of warmth on your tongue as you eat it, that builds with each bite. It also has a mild sweetness that comes from not only the honey, but the carrots!
Is it an abomination to dip carrots in carrot hummus?Because I’ve been doing it (and pita chips, obv). Is that like dipping french fries in mashed potatoes? Who cares. That also sounds amazing.
Alrighty, now go get your food processor out and spend like 5 minutes making this—fo’ real.
PrintHoney Sriracha Carrot Hummus
Ingredients:
- 1 (15 oz.) can chickpeas, drained and rinsed
- 8 oz. shredded carrots
- juice of half a lemon
- 1 clove garlic
- 1 tbsp sriracha
- 1 tbsp honey
- 1/4 cup tahini
- 1 tbsp sunflower seeds
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
Directions:
- In a food processor, blend together the chickpeas, carrots, lemon, garlic, sriracha, honey, tahini, and sunflower seeds. You will probably have to scrape down the bowl a few times.
- With the motor running, drizzle in the olive oil. Taste the hummus, and season with salt and pepper, to taste.
That was always my favorite flavor! I’ll have to try this recipe š
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Thanks Rachael!
You nailed it with this one. I fell in love with the same commercial sriracha carrot hummus some time ago. I have made hummus frequently, lemon, classic, red pepper or olive. I had always preferred however the more creamy version that one gets in a restaurant or commercially purchased. I used canned chick peas, then started making my own from dried beans, no difference. The trick was to remove the skins. I make it too often to get into that.
I also make a number of Indian lentil dishes and while exploring recipes, came across Chana dal, which is dried, split, skinless chickpea. The ones I get online are called desi chick peas. They are about half the size of regular chick peas. That was the answer to smooth delicious hummus! I soak overnight and throw them in the pressure cooker for 7 minutes.
I have tried unsuccessfully to hack the commercial sriracha carrot humus but you nailed it. I roasted or cooked the carrots and it wasn’t right. Your idea of throwing shredded raw carrots into the processor was the trick. Followed your recipe exactly using the Chana dal chick peas and it is smooth, creamy and delicious! I’m in heaven.
Good work girl!
Thank you,
Brian
Rachael replied: — February 9th, 2018 @ 6:21 am
That is so awesome to hear, Brian!
I need to try the chana dal chickpeas!