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Spicy Sriracha Carrot Dip

Spicy Sriracha Carrot Dip

Course Appetizer
Keyword Sriracha
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 64kcal


  • 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


  • 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.



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