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)

This delicious vegan dip makes a lovely change from hummus.

View the recipe collection here


1.Preheat your oven to 180°C.
2.Line 2 baking trays, 1 small and 1 large, with baking paper.
3.Spread the whole almonds on the smaller baking tray and roast them, stirring once or twice, for 6–8 minutes or until they smell nutty.
4.Set them aside to cool, then coarsely chop.
5.Slice any thick carrots in half lengthwise, then slice all the carrots into 1½cm pieces or rounds.
6.Tumble them into a large bowl and toss them with 40ml of olive oil and 1 teaspoon of the sea salt.
7.Spread them out in a single layer on the large baking tray, then pop them in the oven.
8.Roast, stirring once or twice, for about 45 minutes or until they’re very tender and starting to colour (don’t let them get too dark as you want to retain their vivid colour).
9.Remove the carrots from the oven and let them cool slightly.
10.Scrape the carrots into a food processor fitted with the steel blade (you can do this in a blender if you have a powerful one).
11.Add the remaining 1 teaspoon of sea salt, garlic, chilli, chickpeas, lemon juice, pepper, smoked paprika, the extra ½ cup (125ml) olive oil and chopped almonds.
12.Process, adding a little more oil if needed, until the mixture is smooth-ish.
13.You can vary the texture to suit you, either coarse and chunky with almonds, or somewhat smoother.
14.Taste the dip and add more oil, salt or lemon juice, if desired.
15.Pile the dip into a serving bowl, scatter with the roasted flaked almonds, drizzle with a bit more olive oil, and garnish with herb leaves.
16.Any leftover dip keeps well in the fridge in an airtight container for up to 1 week.

Recipes extracted
from A Year of Sundays
by Belinda Jeffery,
published by Simon
& Schuster, RRP
$50. Photographer
Rodney Weidland.

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