Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Scanned Recipes

    Carrot Dip

    Side
    Snack
    ​

    3 cups

    khẩu phần

    -

    tổng thời gian
    Bắt đầu Nấu ăn

    Nguyên liệu

    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

    Hướng dẫn

    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.

    3 cups

    khẩu phần

    -

    tổng thời gian
    Bắt đầu Nấu ăn

    Sẵn sàng để bắt đầu nấu ăn?

    Thu thập, tùy chỉnh và chia sẻ công thức với Umami. Dành cho iOS và Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Điều Khoản • Quyền Riêng Tư • Câu Hỏi Thường Gặp

    • Make primary photo
    • Delete photo

    Nguyên liệu

    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

    Hướng dẫn

    1

    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.

    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.

    3

    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.

    4

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

    5

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