Smokey Carrot Dip

Ingredients ½ cup skin-on almonds 2lb. carrots, trimmed, peeled 2Tbsp. plus ½ cup extra-virgin olive oil 2½ tsp salt, divided, plus more 2 garlic cloves ½ cup canned chickpeas 3Tbsp. (or more) fresh lemon juice 1tsp. freshly ground black pepper ¾ tsp. hot smoked paprika ½ cup coarsely chopped parsley, plus leaves for serving Preheat oven to 180°. 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...