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Carrot Almond Hummus
The dipper becomes the dippee in this easy carrot chickpea dip.
INGREDIENTS
  • ½ cup skin-on almonds
  • 2 lb. carrots
  • ½ cup olive oil
  • 2 garlic cloves
  • ½ cup chickpeas, drained and rinsed.
  • lemon juice
  • salt and pepper
  • ¾ tsp. smoked paprika
  • parsley (½ cup chopped)
METHOD
Preheat oven to 350°F and toast almonds on a baking sheet until fragrant and light brown (about 10 minutes). Put aside. (Don't turn off your oven just yet!)

Cut carrots into rounds and place in large bowl. Toss with olive oil and salt, then spread evenly on the baking sheet. Roast in oven for approximately one hour, until carrots are very tender and shrinking in size.

If you have a food processor, add the carrots. If you're using an immersion blender put the roasted carrots back in the large bowl. Add almonds, spices, lemons, rinsed chickpeas, parsley, and half a cup of oil. Blend, adding more oil until very smooth. Taste and add more lemon, garlic, or spices as needed.

Refrigerate and enjoy within 1 week!
    • Preheat oven to 350°. 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.

  • Preheat oven to 350°. 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.