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!

5 from 2 votes

Print Rate

Course: Sauces, Spreads & Condiments

Cuisine: American, Comfort Food, Fusion

Keyword: carrots, jalapenos, spicy food

Prep Time: 10 minutes minutes

Total Time: 10 minutes 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

Serving Size

 

3 Tbsp

Amount per Serving

Calories

82

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

0

g

0

%

Cholesterol

 

0

mg

0

%

Sodium

 

209

mg

9

%

Potassium

 

144

mg

4

%

Carbohydrates

 

6

g

2

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

2

g

4

%

Vitamin A

 

3165

IU

63

%

Vitamin C

 

4.5

mg

5

%

Calcium

 

19

mg

2

%

Iron

 

0.8

mg

4

%

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

Tried this recipe? Customized it?Let us know how it was in the comments!

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!