Spicy Sriracha Carrot Dip
Earthy and sweet, with a mild spiciness
Servings 8 servings
Calories 64kcal
Ingredients
- 4 carrots larger in size
- 1 tablespoon olive oil
- 1 clove garlic
- 1 teaspoon pink peppercorns other colors can work, too, but pink hides the pepper color
- 1 tablespoon Sriracha Sauce
- 1 cup cooked chickpeas
- 1 1/2 tablespoons fresh lemon juice approximately the juice from 1/2 of a lemon
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Peel and roughly chop the carrots and garlic.
- Place the chopped carrots and garlic onto a non stick baking tray.
- Drizzle over the olive oil and add the peppercorns.
- Bake in the preheated oven for 30 minutes until cooked through.
- Add the baked carrot mixture, chickpeas, Sriracha Sauce, and lemon juice into a food processor and turn on high.
- Process the ingredients, then stop and push the mixture down the sides. Repeat until the desired consistency is reached.
- Serve with warm pita bread slices or sliced vegetables.
Nutrition
Calories: 64kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 171mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5107IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg