Carrot Dip (Smoky)

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs. It’s the perfect companion to seeded crackers or good bread. Make sure the carrots are tender to their core before you pull them from the oven for the smoothest possible texture.

½ cup almonds, skin on
2 lb. carrots, trimmed, peeled
2 Tbsp. + ½ cup extra-virgin olive oil; plus more
2½ tsp. sea salt, divided
2 cloves garlic
½ cup canned chickpeas
3 Tbsp. lemon juice, freshly squeezed
1 tsp. black pepper, freshly ground
¾ tsp. hot smoked Spanish paprika
½ cup fresh parsley, coarsely chopped

Garnish:
parsley leaves

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.

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.

Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ 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.

Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.

Makes about 3 cups.

Make-Ahead:  Dip can be made 1 week ahead. Cover and chill.