This is a great way to use up your carrots if your garden is bursting with them, as ours is. A friend served this dip at a potluck this spring and I had to have the recipe, which is adapted from Bon Appetit.
Start by preheating the oven to 400 degrees and roasting 1/2 cup of almonds for 10 minutes.
Meanwhile, peel 2 pounds of carrots and cut off ends, then slice them into quartered pieces.
Toss in a generous glug of olive, salt, pepper, and red pepper flakes. Roast carrots for an hour.
Throw in a food processor with 1/2 cup chick peas, the roasted almonds, juice of one lemon, 1/2 cup parsley, 2 tbsp paprika, and 4 garlic cloves.
Blend and serve with added parsley on top.
Can be saved in fridge for up to a week; just add more olive oil when preparing to serve with Red Hen seeded baguette or crackers/bread of your choice. A great vegan dip for any party!