Moroccan Carrot Dip with chips

by Eva Katz©

Serves 8

3 tablespoons extra-virgin olive oil
2 pounds carrots, peeled and sliced ¼ inch thick
Salt and freshly ground pepper
2 garlic cloves, minced
¾ teaspoon ground coriander
¾ teaspoons ground cumin
¾ teaspoon ground ginger
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
⅓ cup water
1 tablespoon lemon
1 tablespoon cilantro

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and ½ teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, cayenne, and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover reduce the heat to low, and cook stirring occasionally, until the carrots are tender, 15 to 20 minutes.

Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil lemon juice. Transfer to a bowl, cover and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste. Sprinkle with cilantro before serving.

Whole Wheat Pita Chips

Serves 8

Cut in half and each half in 3rds. Separate into single “chips”

4 (8-inch) whole wheat pita breads
Olive oil spray
1 teaspoon salt

 Adjust the oven racks to the upper-middle and lower-middle positions and heat to oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and sprinkle with salt.

Bake the chips until they begin to crisp and brown, about 8 minutes. Flip the chips and bake until chips are fully toasted, about 8 minutes. Remove from the oven and let cool completely before serving.