Serves 8 or more
This dip can be made a day ahead; just be sure to let it come to room temperature before serving. It freezes well, so, if you have some left over, cover with plastic wrap pressed against the dip, seal the container, and freeze. This way, the flavors will stay fresh and not get that freezer taste. It is perfect served with some cleaned chopped vegetables, or crackers, or used as an alternative spread on sandwiches.
- 1 pound carrots, cut into 2-inch chunks
- 4 cloves garlic, crushed and peeled
- 2 fresh bay leaves
- Two 15½-ounce cans chickpeas, rinsed and drained
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt, plus more to taste
- ⅛ teaspoon cayenne pepper
- ½ to ¾ cup extra-virgin olive oil
- Flatbread, grissini, or crudités, for serving
In a medium saucepan, cover the carrots, garlic, and bay leaves with water by 2 inches. Bring to a simmer, cover, and cook until the carrots are very tender, about 20 to 25 minutes. Drain, reserving the cooking liquid. Discard the bay leaves.
In a food processor, combine the carrots, garlic, chickpeas, lemon zest and juice, salt, and cayenne. Process to make a smooth paste. With the motor running, add the olive oil in a slow, steady stream to ensure a smooth and creamy dip, a total time of 7 to 10 minutes. Add a little cooking water to adjust to a spreadable consistency. Serve with flatbread, crudités, or grissini, or a combination of some or all of these.