Carrot Apple Sriracha Hummus

This carrot apple sriracha hummus is the perfect centerpiece for your next party snack board. It's totally creamy and vegan thanks to the Silk almondmilk, and you will want to dip allllllllllll the things in it. 

I love a good snack board.

Especially for entertaining.

But most of them are full of meats and cheeses... which isn't always party-perfect, for everyone.

Instead, try this vegan snack board at your next party! It's full of colorful, delicious finger foods ready to dip into a creamy hummus -- like apple slices, red pepper, sugar snap peas, crackers, harvest snaps, beet chips, grape tomatoes and carrots. And don't forget a few nuts and seeds too!

carrot apple hummus pouring silk

photo by Haley at BrewingHappiness

The Silk unsweetened almondmilk lightens things up and gives a boost of creaminess to the hummus without the fat of extra oil. 

carrot apple sriracha hummus ingredients

The sweet and spicy combo from the apple and sriracha are a match made in heaven. I served it here with a rosé, but you could also try my carrot apple sangria for more carrot/apple goodness! The hummus can be made a day or two ahead of time, so when it's time for the party, you can just pull it out of the fridge, place it on a tray and set out the dippable snacks. It really couldn't be easier!

carrot apple sriracha hummus snack plate

See how easy it is to make carrot apple hummus:

All that's left to do is... to dip allllllllll the things into the creamy goodness.

carrot apple sriracha hummus closeup

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This is a sponsored conversation written by me on behalf of Silk. The opinions, recipe, beautiful food photography and text are all mine. Thank you for supporting brands that support Nosh and Nourish!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.

Carrot Apple Sriracha Hummus

Carrot Apple Sriracha Hummus


Carrot Apple Sriracha Hummus


2 large carrots
1⁄2 honeycrisp apple (peeled)
15 ounces Chickpeas (rinsed and drained)
1⁄4 cup Silk unsweetened almondmilk
1⁄4 cup garlic coconut oil (or sub plain or olive oil)
1⁄4 cup tahini
1 tablespoon everything but the bagel spice (or sub garlic herb blend and sesame seeds)
1 tablespoon sriracha (or more if you like things spicier!)
  juice from 1/2 a lemon


*If it seems to thick, add a bit more oil.


  1. Preheat oven to 425 degrees. 
  2. Peel carrots and cut them into smaller 1 1/2 inch pieces.
  3. On a parchment lined baking sheet, lay the carrot pieces and apple in a single layer. Roast for 30 minutes. 
  4. Combine all ingredients in a food processor. Puree on high until smooth. 
  5. Serve with: crackers, pita chips, harvest snaps, carrots, grape tomatoes, apple slices, etc... 

Yields 12 Servings