I sea spicy purple carrot dip
Looking for a new purple carrot recipe? This incredible recipe transforms the beautiful vegetable into an incredible spicy purple carrot dip. If you’re looking for a quick party snack this spicy purple carrot dip will do the trick.
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!
By Jason Tjon Affo from @theindigokitchen
Jason Tjon Affo@theindigokitchen Read More 
Ingredients (For 4 People)
- 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
Purple Carrot Dip 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.
- Next, 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! ?
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter.
I sea spicy purple carrot dip
Looking for a new purple carrot recipe? This incredible recipe transforms the beautiful vegetable into an incredible spicy purple carrot dip. If you’re looking for a quick party snack this spicy purple carrot dip will do the trick.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!By Jason Tjon Affo from @theindigokitchenJason Tjon Affo@theindigokitchen Read More
- Seamore's seaweed chips
- 400 g purple carrot or any other carrot
- 300 g silken tofu
- 1 madame jeanette pepper or any other hot pepper like habanero
- 2 cloves garlic minced
- 25 g 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.
Next, 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! ?
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter. 
