Ingredient

Carrot Dip (makes 3 cups)

• 1 pound carrots with leafy tops
• 4 cloves garlic, peeled
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 15 1/2 ounce can chickpeas, drained
• 1/4 cup peanut or cashew butter
• 2 tablespoons freshly squeezed lemon juice

Groundnut Romesco (makes 1 1/2 cups)

• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 2 tablespoons raw benne seeds (3/4 ounces)
• 1/2 cup raw peanuts (2 1/2 ounces)
• 1 roasted red pepper, stemmed, seeded, and roughly chopped
• 6 cloves garlic, peeled
• 1 bunch carrot tops (about 2 cups loosely packed), chopped
• 2 tablespoons peanut oil
• 2 tablespoons freshly squeezed lemon juice (1 large lemon)
• 1 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• Seasonal vegetables such as radishes, broccoli, celery, carrots, cauliflower

Direction

1. Preheat oven to 400°F.

2. 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.

3. 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.

4. In 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.

5. Using a mortar and pestle, crush toasted cumin and 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.

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