Moroccan Carrot Dip with Pita Triangles
Serves 6 at 2 pts per serving
1 lb carrots, cut into 1 inch pieces
1 TBS olive oil
1 small garlic clove
1 1/2 tsp lemon juice
1/2 tsp ground cumin
1/2 tsp salt
1/4 plus 1/8 tsp cinnamon
1/4 tsp ground coriander
1/4 tsp cayenne
1 tsp paprika (optional)
3 (6-inch) whole wheat pita breads, cut into 8 wedges each
1. Bring a large saucepan of water to a boil. Add the carrots and cook until tender, 20-22 minutes. Drain. Let cool 5 minutes.
2. Put the carrots, oil, garlic, lemon juice, cumin, salt, cinnamon, coriander, ginger, and cayenne in a food processor and process until smooth. Transfer to a serving bowl and sprinkle with paprika (if using). Serve warm or at room temperature with the pita wedges.
1 lb carrots, cut into 1 inch pieces
1 TBS olive oil
1 small garlic clove
1 1/2 tsp lemon juice
1/2 tsp ground cumin
1/2 tsp salt
1/4 plus 1/8 tsp cinnamon
1/4 tsp ground coriander
1/4 tsp cayenne
1 tsp paprika (optional)
3 (6-inch) whole wheat pita breads, cut into 8 wedges each
1. Bring a large saucepan of water to a boil. Add the carrots and cook until tender, 20-22 minutes. Drain. Let cool 5 minutes.
2. Put the carrots, oil, garlic, lemon juice, cumin, salt, cinnamon, coriander, ginger, and cayenne in a food processor and process until smooth. Transfer to a serving bowl and sprinkle with paprika (if using). Serve warm or at room temperature with the pita wedges.
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