带有胡萝卜和罗姆斯科的crudités

将烤箱预热至400°F。

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

将箔袋的内容物转移到食物加工机中，然后脉冲切碎。亚搏电竞加入剩余的2汤匙橄榄油，鹰嘴豆，花生酱和柠檬汁，然后将混合物泥制成2至3分钟。根据需要味道并加入额外的盐。

在低火的小煎锅中，烤香菜和小茴香种子，直到芬芳，大约1分钟，经常摇动煎锅。从锅中取出并放在一旁。在同一锅中，轻轻烤贝纳种子，直到香和浅金黄色，大约1分钟，经常摇动煎锅。从锅中取出并放在一旁。在同一锅中烤花生，直到芬芳和浅金黄色，2至3分钟，经常摇动煎锅。从火上移开，一旦冷却到足以处理，大致切碎。

Using a mortar and pestle, crush the toasted cumin and coriander seeds. Add the roasted red peppers and garlic cloves and crush by using the pestle against the side of the mortar. Add the carrot tops and peanut oil and lightly crush with the pestle. Transfer the rough-chopped paste to a bowl and stir in the lemon juice, paprika, and salt. Add the benne seeds and chopped peanuts and toss to combine.

Place the carrot dip in a bowl, spoon the romesco over the center, and swirl lightly across the surface. Serve with your crudités of choice.