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 cupsadapted 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.
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