Crudités with Carrot Dip and Romesco

recipe Detail


This recipe is in honor of Devita Davidson, who comes from Detroit, where farmers are super connected to the city. The Eastern Market is one of the oldest farmers markets in the country. This dish is inspired by the farm–city connection, with benne seeds and peanuts bringing it back to Africa.


- Carrots

- Garlic

- Red Bell Pepper

- Almonds

- Olive oil

- Salt

- Pepper

- Paprika


1. Begin by preparing the vegetables for the crudités. Wash and peel the carrots, then cut them into sticks. Set aside.

2. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

3. Cut the red bell pepper in half and remove the seeds and stem. Place the pepper halves on a baking sheet lined with parchment paper.

4. Peel and mince 2 cloves of garlic and spread them over the pepper halves.

5. Drizzle the peppers with olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes or until the peppers are soft and slightly charred.

6. While the peppers are roasting, prepare the carrot dip. In a food processor, add 1 cup of cooked carrots, 1 clove of minced garlic, 1/4 cup of almonds, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Blend until smooth and creamy.

7. Once the peppers are done roasting, remove them from the oven and let them cool for a few minutes. Once cooled, add them to the food processor with the carrot dip ingredients.

8. Add 1 teaspoon of paprika to the food processor and blend everything together until well combined and smooth.

9. Transfer the romesco sauce to a serving bowl and drizzle with a little bit of olive oil on top for extra flavor.

10. Serve the crudités with the carrot dip and romesco sauce on the side for dipping. Enjoy your delicious and nutritious snack!

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