Sriracha and carrots are a surprising super-duo. They both have a sneaky sweetness, one (Sriracha) with a garlicky undertone and the other (carrots) with a garden-fresh earthiness. Together these tastes meld into one delicious dip that’s just perfect for toasted pita, crackers, or sliced vegetables. Best of all, spicy Sriracha carrot dip is pretty darn healthy, too, as it uses chickpeas as its base.
Sriracha Sauce is, of course, the heat source here. It’s not a lot of spiciness, but you can ramp it up with a touch more or a little dash of cayenne pepper. Or, we like to add a little extra pink peppercorns for a bit of extra warmth to the dip.
If you don’t have pink peppercorns, that’s ok, too. You can use regular black peppercorns or even white. The benefit of the pink peppercorns is the color better meshes with our spicy carrot dip’s delicious-looking orange hue. They’re also a bit spicier and have a little natural sweetness, so they’re the perfect peppercorn type for this recipe.
Our spicy Sriracha carrot dip is delicious as it stands, but you can experiment with additional spices as well. A little cumin can work to double-down on some of that earthiness. Or try some chili powder seasoning blend (cumin-based) that will pull in some additional Tex-Mex flavors. Feel free to experiment by putting a small amount to the side and adding in spices to taste.
Serve this dip immediately, as it doesn’t store well. But not to worry – it’s quick to make, and it’s just as quick to disappear from the table. There won’t be much reason to store!
See it being made:
Like this recipe? You’ll love these too:
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- Homemade Hoisin Sauce: Use as a dipper or as a unique take on a BBQ marinade.
Spicy Sriracha Carrot Dip
Ingredients
- 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
Instructions
- 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.