Smoky Carrot Dip
A creamy, flavorful dip made with roasted carrots, almonds, and chickpeas, seasoned with smoked paprika for a rich, smoky flavor. Perfect as a spread or party appetizer.
Ingredients
- •½ cup skin-on almonds
- •2 lb carrots
- •2½ tbsp extra-virgin olive oil
- •2½ tsp kosher salt
- •2 cloves garlic
- •½ cup canned chickpeas
- •3 tbsp fresh lemon juice
- •1 tsp freshly ground black pepper
- •¾ tsp hot smoked Spanish paprika
- •½ cup coarsely chopped parsley
- •2 tbsp parsley leaves
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.
10 min
- 2.
Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
60 min
- 3.
Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, 1/2 cup oil, 11/2 tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
10 min
- 4.
Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
2 min
- 5.
Do Ahead: Dip can be made 1 week ahead. Cover and chill.
