If you’re looking for a quick party snack this spicy purple carrot dip will do the trick. It does come with a caution sign as it is quick hot and packs a mean punch, but this can easily be tweaked.
As someone who loves spicy food I like to push things to a fine line of comfort and discomfort. This of course is not for the faint hearted so feel free to remove the heat or substitute for a less spicy pepper such as a chili. If you’re up for something less spicy but festive you should try these three summer salsa recipes.
I used these vibrant green seaweed chips to dip. These add a beautiful contrast to the deep purple colour of the dip. This dip would work great with any vehicle but you could also use it as a spread on crackers or bread. And if you’re really up to it you could even use it as a pasta sauce.
The base for the dip next to carrots is silken tofu which adds a silky smooth texture. Besides texture it also adds a whopping 24 grams of protein. This dip spicy purple carrot dip did not come play, it came to slay!
Styling your spicy purple carrot dip
When it comes to topping the bowl you can go all out like I did, or keep it simple. I added leftover crunchy sweet and spicy tempeh and bbq jackfruit from my debut cookbook. You can order a signed copy of the cookbook over here (for now only available in dutch). I also added some scallions, edible flowers, yellow coconut yoghurt, chili pepper and lime.
If you want to play around with toppings you can try different herbs like cilantro or basil. To add some texture go for something crunchy like the tempeh or a toasted nut and or seed. At the end of the day it’s your party so do what makes you happy!
Be sure to follow me on Instagram to stay updated on all new recipes and find my cooking videos on my highlights. You can also find me on Pinterest to find more vegan food inspiration.
One Love, Jason
Spicy Purple Carrot Dip
- high speed blender
- 400 gram purple carrot or any other carrot
- 300 gram silken tofu
- 1 madame jeanette pepper or any other hot pepper like habanero
- 2 cloves garlic minced
- 25 grams dates
- 1 tbsp shiro miso
- 1 tbsp rice vinegar
- Preheat the oven to 210 degrees celsius Cut the carrots into even chunks and roast the carrots for 20 minutes. Remove the carrots from the oven and let them cool. Add the carrots and the remaining ingredients to a high speed blender and blend until silky smooth. You may want to use the blenders tamper and scrape down the sides every now and then. Enjoy as a dip, sauce or spread.
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