Sriracha Carrot Hummus Recipe

Sriracha Carrot Hummus Recipe


3 Carrots, peeled and sliced in large chunks to speed up roasting
1 clove of garlic, peeled
1 small jalapeno, sliced open and seeded

Roast carrots, jalapeno and garlic at 400* for 30-40 min or until roasted.

1 can navy beans, drained
1 tbsp sesame seeds or tahini
1 tsp olive oil
1/4 tsp pepper
1/2 tsp salt
1 tbsp fresh lemon juice
1 tsp h20 (if needed to thin it)
1 tsp sriracha (or more if needed)
1/4 tsp cumin
1 tsp honey (optional) or you could even use a date


Place all items into the food processor, or if you have a really good blender like a vitamix, blendtec, or ninja you can use the blender. Blend. Scrape the sides if needed and continue blending until pureed and creamy. I prefer the vitamix because it has the tamper tick to help blend it.

It does freeze well. It's so good! You can enjoy with celery for an extra veggie snack.

I eat 2 tbsp for a snack usually with celery, or you can even make a hearty snack/meal with some lettuce wraps, hummus, a slice of nitrate free lunch meat, tomato, and small slice of cheese.

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