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Home » Dips, Dressings, Sauces & Spreads

Published: Sep 20, 2018 · Modified: May 4, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 988 words. · About 5 minutes to read this article.

Spicy Habanero Carrot Dip

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Spicy Habanero Carrot Dip - a plant-based spicy carrot dip that’s perfect with crackers, chips, or crudites!

spicy carrot dip

I always have a few different dips in mind for all those summer potlucks and BBQs. This dip hits the spot. It’s packed with veggies (bonus #1) and presents a tasty mixture of sweet and seriously spicy flavors!

This dip is super easy! Simply roast the veggies, throw it all in a food processor and presto! You've got a sweet and spicy mix that's great as a dip or spread for your next sandwich!

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

spicy carrot dip

Ready to make this Spicy Habanero Carrot Dip? Let’s go!

1 - Roast veggies: Preheat the oven to 425 degrees F, slice carrots, sweet potato, onions and garlic. Remove the seeds and veins of the habanero (or keep them for lots of added heat). Spread veggies out on a lined baking sheet, coat with olive oil and roast about 30 minutes, or until the sweet potato and carrots are fork tender.

2 - Puree: In a food processor or blender, combine roasted vegetables, sunflower seeds, lemon juice and olive oil and blend until smooth. Add water, 1 tablespoon at a time until the mixture reaches the desired consistency. Salt and pepper to taste and garnish with parsley. Enjoy!

  • spicy carrot dip
  • spicy carrot dip

Spicy Habanero Carrot Dip: Tips, Tricks and Tools

Tools: You will need a food processor or blender to make this dip. You’ll also need a baking sheet and I would recommend a silicone baking mat to make clean-up a breeze, with zero waste produced!

Be careful when handling the habanero. I would recommend removing the seeds and veins unless you’re a serious spice lover. Also, try to minimize skin contact with the habanero peppers, and avoid touching your face after handling the peppers. I recommend wearing gloves or using a spoon to remove the seeds/veins.

Lastly, start small with the peppers - start with one and see how spicy it is. You can always add more, but you can’t take the heat away once it's there! The first time I made this delicious dip, I added way too many and it was just too spicy to eat!

spicy carrot dip

Ideas for using Spicy Habanero Carrot Dip

  • Pair it with fresh, crispy veggies: cut up seasonal vegetables like celery, peppers, jicama, carrots to use for dipping
  • Try this dip with tortilla chips or pita chips
  • Spread it over crackers or on a sandwich: use this vegan Spicy Habanero Carrot Dip with crackers, or add a flavorful kick to your next sandwich
spicy carrot dip

We hope you love this Spicy Habanero Carrot Dip!

  • Super flavorful dip that’s a great, plant-based substitute to mayo
  • A perfect dip for crispy veggies, tortilla chips or pita chips
  • Very simple and easy - great for potlucks and your next summer BBQ

Love this simple snack recipe? Check out our other delicious Snacks recipes like these Roasted Squash Seeds or our Rosemary Roasted Beet chips.

Did you enjoy this Spicy Habanero Carrot Dip as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not making it today? Save this Spicy Habanero Carrot Dip for later by pinning it to your Snack Board and make sure to tag us at The Crooked Carrot Instagram to show us your Spicy Habanero Carrot Dip creations!

"Do your own thinking independently. Be the chess player, not the chess piece." - Ralph Charell

📖 Recipe

spicy carrot dip

Spicy Habanero Carrot Dip

Spicy Habanero Carrot Dip - a plant-based spicy carrot dip that’s perfect with crackers, chips, or crudites!
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Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 2 cups
Author: The Crooked Carrot

Ingredients

  • 2 tablespoons olive oil divided
  • 4 carrots roughly chopped
  • 1 sweet potato peeled and sliced
  • 1-3 habanero peppers stems and seeds removed - add more for added spice at your own risk 😉
  • ½ onion sliced
  • 3 cloves garlic minced
  • ¼ cup sunflower seeds
  • ½ lemon juiced
  • 1 ¼ cup water varies, but this is the max
  • salt + pepper to taste
  • parsley for garnish
US Customary - Metric

Instructions

  • Roast: Preheat oven to 425 degrees F. Spread carrots, sweet potato, habaneros, onion and garlic out on a lined baking sheet, add 1 tablespoon olive oil and stir to coat. Roast 30 minutes or until carrots and sweet potato are tender.
  • Blend: Combine vegetables, sunflower seeds, lemon juice and remaining one tablespoon olive oil in a food processor or high powered blender and blend.
    Add water until it reaches your desired consistency. Salt and pepper to taste and garnish with parsley. Enjoy!

Equipment

  • Food Processor
  • Silicone Baking Mats
  • Baking Sheet

Notes

PREP AHEAD: This dip can easily be prepared in advance, just be sure to store in the fridge.
LEFTOVERS/STORAGE: Store in an airtight container in the fridge for 5-7 days.
NUTRITION NOTES: carrots are extremely high in beta carotene, and peppers are high in capsaicin which can help reduce arthritis pain. This dip is also an excellent source of fiber, vitamin C and potassium.
SERVING SUGGESTIONS: Use as a dip with carrots, celery, peppers (or whatever crispy veggie suits your fancy), crackers, tortilla chips, etc. Also works great as a spread on sandwiches!
A note when working with peppers like habaneros: Use gloves when cutting or seeding them - just be sure not to touch the seeds or veins and then touch your face. You’ll be down for the count if you do. I usually use a spoon to deseed/devein the peppers and then wash hands thoroughly.
Also, most of the heat in peppers is found in the seeds and membranes, so if you’re nervous about the heat level, just be sure to remove the seeds and veins.

Nutrition

Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 259mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7401IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 1mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

« Spicy Cashew Zucchini Noodles
Vegan Thai Green Curry »

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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