Crudités with Carrot Dip and Romesco

Preheat oven to 400°F.

Scrub carrots and rinse off any dirt. Trim tops off and set aside to use in romesco. Place carrots in a large foil pouch, add garlic and 1 tablespoon of the olive oil, and season with the salt. Place on a baking sheet and roast until carrots are tender and a knife inserted goes right through, about 40 minutes.

Transfer contents of the foil pouch to a food processor and pulse to chop. Add the remaining 2 tablespoons olive oil, chickpeas, peanut butter, and lemon juice and puree mixture until smooth, 2 to 3 minutes. Taste and season with additional salt as needed. Set aside.

我n a small skillet over low heat, toast coriander and cumin seeds until fragrant, about 1 minute, shaking skillet often. Remove from pan and set aside. In the same pan, gently toast benne seeds until fragrant and a light golden brown, about 1 minute, shaking skillet often. Remove from pan and set aside. Toast peanuts in the same pan until fragrant and a light golden brown, 2 to 3 minutes, shaking skillet often. Remove from heat and once cool enough to handle, roughly chop.

利用研钵和研杵,粉碎烤孜然和coriander seeds. Add roasted red peppers and garlic cloves and crush. Add carrot tops and peanut oil and lightly crush. Transfer rough-chopped paste to a bowl and stir in lemon juice, paprika, and salt. Add benne seeds and chopped peanuts and toss to combine.

Place carrot dip in a bowl, spoon romesco in center, and swirl. Serve with your crudités of choice.