Smoky Carrot Dip

Ingredients

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

Directions

  1. Preheat oven to 350°.
  2. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes.
  3. Let cool; set aside.
  4. Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces.
  5. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt.
  6. 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.
  7. Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds.
  8. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
  9. Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.