May 26, 2020 • Nancy Wolfson-Moche

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This dip is grounding thanks to the carrots, spicy courtesy of the garlic and hot pepper, protein-rich due to the chickpeas and almonds, and tangy-fresh by virtue of the lemon and parsley. Spread on steamed bread or in celery boats, it’s a flavorful, satisfying way to dip into the day.

Ingredients to make about 3 cups

adapted from Ochre Bakery in Detroit

• 1/2 cup almonds (skin on)
• 2 lbs carrots, trimmed and washed                                    
• 1/2 cup + 2 Tablespoons EVOO
• 2 1/2 teaspoons sea salt
• 2 cloves garlic
• 1/2 cup canned chickpeas
• 3 Tablespoons fresh lemon juice (or to taste)
• about 1 teaspoon fresh ground black pepper (or to taste)
• 3/4 teaspoon hot smoked Spanish pepper
• 1/2 cup fresh parsley, chopped, plus more for garnish
• 2 celery stalks, a few radishes and lettuce leaves for serving

Process

• Preheat oven to 350ºF. 
• Toast the almonds in a dry cast iron or stainless steel skillet turning them until they are slightly darker and fragrant, about 5-7 minutes.  Let cool and set aside.
• Cut thicker carrots in half lengthwise, then slice them into 4 pieces. Place them on a parchment-paper lined baking sheet, drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon sea salt.  Roast them, turning once or twice, until they are very tender and starting to shrivel and brown (but not burnt), for about one hour.

• When the carrots are cool, place them in a food processor (I use a Vitamix) with the garlic, chickpeas, lemon juice, pepper, hot smoked Spanish pepper, chopped parsley, ½ cup oil, 1 ½ teaspoons salt and toasted almonds.  Process, adding more oil as needed, until mixture is smooth.  Taste and adjust, adding more lemon juice and salt, as needed.
• Serve in celery boats, lettuce leaves, on radish rounds or steamed bread, garnishing with fresh parsley leaves.

all photos by Jessie Adler