Carrot and Chickpea Dip

Intingolo di Carote e Ceci 

Ingredients:

🥕  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 tsp kosher salt, plus more to taste

🌶️ ⅛  tsp cayenne pepper

🫒  ½ to ¾ cup extra-virgin olive oil

🥖   flatbread, grissini, or crudités, for serving

Directions:

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...