Sriracha Carrot Hummus
  • Alaina Hinkle

Sriracha Carrot Hummus

Updated: Feb 24, 2019

I have a new found love for Sriracha and that is a big deal considering after I had Ainsley my tolerance for spice was way down! Now I feel like I am getting the spice back into my food life :)

We use to buy a store bought Sriracha Carrot Hummus, but it was filled with sugar and additives, so I decided to make a rendition of my own. I love how this recipe is sweet & spicy. It pairs great with crackers or veggies. A great healthy alternative to a dip and is gluten and dairy free! I made this for meal prep on the weekend and it was great to come home after work and have something like this to munch on! Also it is really great in a hummus wrap or veggie sandwich for lunch as well... I feel like it would be great on a chicken sandwich... which I am going to try next :)


2 1/2 tsp Sriracha

1 can of cannellini beans-- drained & rinsed

1 tbsp fresh lemon juice

2 large carrots steamed

3 tarragon leaves

1/4 light olive oil + tbsp of water added as need be

1 tsp honey

1 tsp salt

1 garlic clove minced


1. In a high power blender put olive oil and tarragon leaves first into the blender, next add the beans (drained & rinsed), steamed carrots (cut into cubes) , lemon juice, honey, salt & garlic. Start off on slow speed and increase speed gradually in order to insure through blending. Once it is all blended well together, add salt, pepper, sriracha or honey to taste, if you want it sweeter or spicer :)

I add more srircha on the top as you can see, so you get a little extra as you dip in with a chip or veggie! SO yummy!! ENJOY!!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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