This hummus is the result of one of those spur of the moment, unplanned, sort of “stars aligning in the cosmos” sort of recipe creations. I hadn’t planned on posting a hummus recipe today, especially since it was just a few weeks ago that I posted my yummy green-hued Spinach and Artichoke hummus recipe. However, after whipping this up over a long weekend visit with my family, and pretty much sitting and devouring every last amazing bite, I just knew I had to share it with you.

Now, speaking of family, I have to take a moment to wish my beautiful sister a very happy birthday today! She is the active gal behind the blog 60 x 45 Challenge, which chronicles her journey racing 60 miles by her 45th birthday. And she did it! Not only did she do it, but she finished her 60 miles a couple weeks ahead of her deadline by kicking some serious booty, taking home first place in her age division and running her best 5k time yet. Whether you’re a runner, an aspiring runner, or just need some inspiration, go check out her blog (www.60x45challenge.blogspot.com) for some great tips, interesting (and hilarious) stories, and encouragement. I look forward to her next blogging venture, which will no doubt be a great source for anyone seeking guidance in health and fitness.

My family is always inspiring me, whether it is with their commitment to an active lifestyle, always giving their time to others, or even helping me come up with awesome recipe ideas. Last week, I posted my sunny lemon cupcakes, which were born out of an idea from my other lovely sister to make something spring-y and lemony. Today, I bring you quite possibly the best hummus I have ever made. I’m not kidding. The BEST. And this time it was my mom who inspired me. Actually, she made me do it.

For Easter, our family always has a big gathering with a large dinner. Even though every year it is suggested we pare down and “keep it simple,” there is always a variety of dips, spreads, salads, veggies, fruit, sides, as well as a plant-based main dish for the vegetarians in the family (this year it was Angela’s Lentil Walnut Loaf from the Oh She Glows Cookbook – a family fav) and a meat dish for the omnivores. Before dinner, my mom had set out a tray of crackers, veggies, and a tasty orange hummus, that I, for one, could not stop eating. I didn’t even know what it was, I just knew it was amazing. The hummus container was scraped clean before dinner had finished. It was obviously a big hit.

The next day my mom and I were chatting in the kitchen and she walked over to the pantry and came back with a can of garbanzo beans, and set them on the table in front of me. “I thought we could make hummus,” she said. “Carrot hummus… like we had yesterday.” So that’s what that addictive stuff was that I had been shoveling into my face at the appetizer table! It was Zesty Sriracha Carrot Hummus by the brand Eat Well Embrace Life, which I had never heard of. Maybe it’s just me, and I’ve been living under a rock, but I hadn’t ever seen carrot hummus in stores before, period. Well, get me out from under this boulder because carrots + chickpeas is pretty much a match made in hummus heaven. Add in a kicky splash of sriracha, and you’ve got yourself a healthy new snack obsession full of fiber, protein, vitamin A, iron, zinc, and 100% of your daily recommended flav-ah.

A few things about the Eat Well Embrace Life hummus. First, it’s not dairy-free, we discovered. It contains “pasteurized milk with live and active cultures” and it also contains honey, so this isn’t a vegan hummus. In addition to honey, it also has sugar, which seems unnecessary. Other than that, it has a fairly healthy ingredient list, including non-GMO labeled white beans.

So, I set out to re-create this zesty carrot hummus, except without any dairy or honey (or sugar) and using chickpeas instead of white beans, as well as including garlic, because I gotta have garlic in my hummus. I decided roasting the carrots and garlic might be a good idea, to bring out even more complex flavors. I also included turmeric, cayenne, cumin, lemon juice, and a touch of salt. I know, I know, I say this a LOT… but this stuff is sooooo gooooood. It’s a unique combination of spicy, earthy, hint of sweet, and rich and buttery from the roasted veggies. It’s even better than the store-bought version. You just have to try it.

This hummus will have the chickpea wondering where carrots have been all its life. Let’s make the world a tastier place and bring them together 🙂

Roasted Carrot and Garlic Hummus with Sriracha

1 can organic chickpeas/garbanzo beans drained and rinsed

heaping 1 cup of peeled carrots, cut into thick slices

3 cloves of garlic

2 Tbsp of olive oil, plus more for drizzling over vegetables before roasting

2 heaping Tbsp of tahini (sesame seed paste/butter)

1 Tbsp of water

2 Tbsp + 1 tsp lemon juice

1 tsp of Sriracha (or more, to taste)

1/4 tsp turmeric

1/4 tsp ground cumin

1/4 tsp finely ground himalayan pink salt or sea salt

1/8 tsp cayenne

1/4 cup toasted sunflower seeds, for garnish

1. Preheat oven to 400 degrees Farenheit/ 200 degrees celcius. Spread your carrot slices and garlic cloves over a shallow pan lined with parchment paper. Drizzle a little olive oil on the vegetables, using your hands to coat them. Roast for about 15 – 20 minutes. Allow to cool for 10 minutes or so before popping the skins off the garlic cloves.

2. Place all ingredients in a large food processor and process for about 5 minutes, or until desired consistency is reached, stopping every so often to scrape down the sides.

3. Top with toasted sunflower seeds and serve with crackers, pita bread, celery, cucumber slices, or other raw veggies, or use as a spread in sandwiches and wraps.