Spicy Carrot-Cilantro Hummus

Prep Time



Cook Time





Serves Up To




  • 2 medium carrots, peeled, cut into 1” chunks

  • 2 cloves garlic

  • 1 Tbsp. water

  • ½ cup Blue Diamond Almond Flour

  • ½ tsp. salt

  • 1 (15.5 oz.) can chickpeas, drained

  • 2 Tbsp. extra-virgin olive oil

  • 3 Tbsp. fresh lemon juice

  • 2 Tbsp. Sriracha or your favorite hot sauce

  • ¼ cup cilantro leaves

  • Additional olive oil, cilantro


  1. 1

    Preheat oven to 425°F. Place carrots and garlic on a piece of heavy duty foil; add water and gather edges around ingredients to form a pouch. Place in oven on a baking sheet and roast 30 minutes or until carrots are very tender. Remove from oven and cool until easy to handle.

  2. 2

    Combine the carrots, garlic, almond flour, salt, chickpeas, oil, lemon juice and hot sauce in a food processor. Process until smooth. Adjust the texture by adding water, 1 teaspoon at a time, until desired texture is reached.

  3. 3

    Add cilantro to processor and pulse just until combined. Serve drizzled with additional olive oil and cilantro leaves, if desired. Serve with crackers and crudités.

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Almond Flour

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