Roasted Carrot Dip

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway

Step 2

through, until slightly darkened and fragrant, 8–10 minutes. Let cool; set aside.

Step 3

Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4

Step 4

pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt.

Step 5

Spread carrots out evenly on baking sheet and roast, stirring once or twice, until

Step 6

very tender and starting to shrivel and brown (but not char), about 1 hour.

Step 7

Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper,

Step 8

paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, cayenne (if using) and

Step 9

reserved almonds. Process, adding more oil as needed, until mixture is almost

Step 10

completely smooth. Taste dip and add more lemon juice and/or salt if needed.

Step 11

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