Purple Goddess Dip

Finely dice the 1/4 purple cabbage, 2 purple carrots, and 1/2 purple onion. Soak the diced purple onion in water for about 7-10 minutes to reduce its sharp flavor. Boil the small purple potato until tender. Roast the jalapeño (optional). Combine the boiled purple potato, chickpeas, hemp seeds, roasted jalapeño (if using), 2-3 garlic cloves, juice from 2 lemons, 2-3 tbsp tahini, 1-2 tbsp nutritional yeast (optional), 2-3 tbsp olive oil, 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/3 cup water in a blender. Blend until smooth, adding more water if needed to reach desired consistency. Pour the blended dip over the finely diced purple cabbage, purple carrots, and soaked purple onion. Serve immediately with chips or other desired accompaniments.