Smoky Carrot Dip with a Kick

May 26, 2020 • Nancy Wolfson-Moche
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


  • 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
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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.