Spicy Carrot and Chili Spread or Dip recipe (Oil Free, Vegan)

I always try to make my spreads and dips easy enough to use in a bowl or a sandwich, so I can use what I make all week. I'll blend up a big batch early in the week or on the weekend, and then use it all week to dip healthy foods in, spread in my sandwich as a main component, or throw into a bowl or pita with a bunch of vegetables and rice. This one is no exception. This chili and carrot centered spread is usable in tons of different ways. This afternoon I was spreading it on crackers, and using it as a baked chip dip. The recipe passed.

It's oil free of course, and low fat despite the nuts and seeds (thanks, carrots!). I am offering a couple of substitutes below if you want to make it lower fat (so you can eat more!). I have a similar spread that I purchase, and this recipe makes about 4-5 containers worth of this spread. So, this recipe makes about $36 worth of spread, were I to buy it in the store. Not too shabby! No where close to what these ingredients cost, and done in under 10 minutes.

Oil Free Spicy Carrot and Chili Spread

This spread can be used as a spread, dip, or sauce for a bowl. It is excellent with crackers, in a sandwich, in a bowl, or as a dip. This recipe makes about 2 1/2 cups of spread!

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Course: Sauces, Spreads & Condiments

Cuisine: American, Comfort Food, Fusion

Keyword: carrots, jalapenos, spicy food

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 12 Servings

Calories: 82kcal

Author: Jen deHaan

Ingredients

• 8 oz carrots about 2 cups roughly chopped into chunks
• 1/2 jalapeño To taste, seeded or deseeded.
• 1/2 cup cashews Soaked and drained.
• 1/4 cup sunflower seeds
• 4 tbsp lemon juice
• 3 tbsp apple cider vinegar
• 3 tbsp garlic minced
• 3 Tbsp tahini Optional
• 1 tbsp ginger minced
• 1 tsp onion powder
• 1 tsp salt

Instructions

• Add all ingredients to a food processor and blend thoroughly. You can also use a high speed blender, this will adjust the texture to be a bit creamier. I used a food processor for the photos, as I prefer the texture somewhat.

Notes

Store this spread in an air-tight glass container in the fridge, or freeze anything you don't eat in about 10 days or so.

Nutrition Facts

Oil Free Spicy Carrot and Chili Spread

Amount Per Serving (3 Tbsp)

Calories 82 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 0g0%

Cholesterol 0mg0%

Sodium 209mg9%

Potassium 144mg4%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 3165IU63%

Vitamin C 4.5mg5%

Calcium 19mg2%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @PlantBasedRecipe or tag #MyPlantBasedRecipe!

Super easy to make.

Substitutions and additions

To make this recipe lower fat (or, lower cost), substitute the tahini and/or cashews with white beans.

If you are omitting salt, you may want to add extra lemon juice (to taste). Citrus hits the same flavor spots cognitively (I've heard) as salt. I usually do citrus and hot sauce or red pepper flakes to replace salt for a variety of dishes (when applicable), and this seems to work.

You can add a bit of maple syrup if it's too tangy for you.

If you want it a bit spicier, add some red chili flakes!

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Jen deHaan

Owner at Plant Based Recipe

Jen is a plant-based nutrition enthusiast living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

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