Carrot Dip

• portions: 3 cups

Ingrédients

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

Instructions

Preheat oven to 350°. 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.

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