Smoky Carrot Dip Recipes
SMOKY CARROT DIP
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Provided by Ochre Bakery, Detroit, MI
Categories Bon Appétit Dip Appetizer Carrot Almond Chickpea Lemon Parsley Vegan Vegetarian Soy Free Peanut Free Healthy Thanksgiving Entertaining Wheat/Gluten-Free Dairy Free
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. 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.
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