Smoky Carrot & Almond Dip - Cuisine Magazine - From New Zealand to the World
This delicious vegan dip makes a lovely change from hummus. View the recipe collection here
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Ingredients
- 70g whole blanched almonds
- 1kg carrots, trimmed and peeled
- 40ml extra virgin olive oil, plus extra ½ cup (125ml), and more for drizzling
- 2 teaspoons sea salt flakes, or more to taste
- 1 small clove garlic, finely chopped
- ½–1 small chilli, finely chopped (optional)
- ½ cup (90g) chickpeas, freshly cooked or drained if canned
- 20ml lemon juice, or more to taste
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon smoked Spanish paprika
- 2 teaspoons roasted flaked almonds, to garnish
- small herb leaves, to garnish (optional)
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