½ cup skin-on almonds
2 lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus a little more
2½ teaspoons Celtic sea salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 teaspoon freshly ground black pepper
¾ teaspoon hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving
1. Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; set aside.
2. 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 teaspoon of 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.
3. Transfer the carrots to a food processor; add in garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ teaspoon 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.
4. Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves. Enjoy!
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