Smokey Carrot Dip


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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