Smoky Carrot Dip

Ingredients for Smoky Carrot Dip

• 70g skin-on almonds

• 900g carrots, trimmed, peeled

• 2 tablespoons plus 120ml extra-virgin olive oil

• plus more

• 2 1/2 teaspoons kosher salt, divided, plus more

• 2 spicchi d'aglio

• 120ml canned chickpeas

• 3 tablespoons (or more) fresh lemon juice

• 1 cucchiaino di pepe nero macinato fresco

• 3/4 teaspoons hot smoked Spanish paprika

• 1/2 cup coarsely chopped parsley, plus leaves for serving

Preheat oven to 177°C. 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 tablespoons oil and 1 teaspoon 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, 1/2 cup oil, 1 1/2 teaspoons 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.

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

Avvertenza

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