½ cup skin-on almonds
2 lb carrots, trimmed, peeled
2 Tbsp plus ½ cup extra virgin olive oil
2½ tsp salt
2 garlic cloves, peeled
½ cup canned chickpeas
3 Tbsp (or more) fresh lemon juice, to taste
1 tsp freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving
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
Dip can be made 1 week ahead. Cover and refrigerate.