We had to have this dip recipe from Ochre Bakery in Detroit, No. 4 on our 2019 Hot Ten list. Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs. It’s the perfect companion to seeded crackers or good bread. Make sure the carrots are tender to their core before you pull them from the oven for the smoothest possible texture.
Recipe information
Yield
Makes about 3 cups
Ingredients
½
2
2
2½
2
½
3
1
¾
½
Preparation
Step 1
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.
Step 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 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.
Step 3
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.
Step 4
Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
Step 5
Do Ahead: Dip can be made 1 week ahead. Cover and chill.
Leave a Review
Reviews (72)
Back to TopThis is my favorite dip! The raw garlic taste is too much for me, so I microwave the garlic in the olive oil for about 30-45 seconds before I throw it in. Saw this in a recipe years ago -- this cooks the garlic enough to take the edge off. But overall just such a wonderful recipe :)
Anonymous
Los Angeles, CA
1/19/2024
I've been making this dip every couple months since 2019. I can't tire of it; it's so good! I've found that using Spanish smoked paprika flakes rather than powder really amplifies this dip. I've charmed in-laws and made new friends thanks to this dip.
Matilda
Brussels, Belgium
6/28/2023
We have tons of fresh carrots coming from the garden, and this recipe is a perfect use for them. It is a big hit with my kids and, really, with anyone who has tried it. I made an easy swap of the almonds for fresh ground almond butter that I can buy at the store, and it makes this recipe come together even easier.
HMH
Johnson City, TN
6/8/2023
I am a chef with almost 40 years spent in the kitchen. This recipe was absolutely delicious. I would not change a thing.
samlongchef
Memphis, TN
4/25/2023
Made ahead today for a Thanksgiving appetizer tray. I will have to see what it turns out to be like on Thursday, but initially it’s both too salty and a tad bitter. I added about a teaspoon of honey to a half-sized batch, and that took off some of the edge, and I am hoping the flavors will meld over the next few days in a way that some of the sweet carrot essence comes through as that is the one element that has gotten lost for me despite the fact that they make so much of the volume of food items in there. I added a lot more olive oil while it was still in the Vitamix but still needed to add some water with a few day in the refrigerator and last minute tweaks, I have hope this will be a regular in my repertoire.
Anonymous
Austin, TX
11/23/2022
I have made this twice and both times have been a hit. The key is to use really good quality smoked paprika. Served at a dinner party with Hummus chips and Baguette and the bowl was wiped clean.
A
Japan
7/14/2022
Oops!!! I made it exactly as depicted but used all the juice from the can of chickpeas.
TB
Edmonton AB
5/19/2022