We’re doing our part to bring you recipes that will encourage you to get your kids in the kitchen. This roasted carrot dip is a great make-ahead treat that is perfect as an after school snack for kids. Once they get the hang of this recipe, have them make a batch for you. TABLE friend and contributor Chef Alekka serves this at her dinner parties. It’s a great dip to add to a grazing table or to serve alone as a tasty little snack for your guests.
Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.
SMOKED CARROT DIP WITH PRETZELS RECIPE
*Adapted from Epicurious
½ cup skin-on almonds
2 lb. carrots, trimmed, peeled
2 Tbsp. plus
½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves ½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving
1 bag mini pretzels
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.
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
Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½cup 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.
Place dip in a bowl and garnish with olive oil and parsley.
Serve with pretzels.
Yields 3 cups
RECIPE BY ALEKKA SWEENEY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE
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