Seaweed chips with a spicy purple carrot dip
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By Jason Tjon Affo from @theindigokitchen
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"I used these vibrant green seaweed chips to dip. They add a beautiful contrast to the deep purple colour of the dip."
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Ingredients (for 4)
- Seamore’s seaweed chips
- 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
Preparation
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 together with the Seaweed Chips! 💚
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