Spicy Moroccan Carrot Dip with Whole Wheat Pita Chips

[Guest guest]

@@@@@

Spicy Moroccan Carrot Dip with Whole Wheat Pita Chips

 

For dip:

4 pounds carrots, peeled and cut into 1-inch pieces

1 1/2 cups extra virgin olive oil (reserve ¼ cup for final drizzle at end)

2 teaspoons Harissa (or substitute hot chili sauce)

2 tablespoons cumin

2 tablespoons cider vinegar

4 cloves garlic, chopped

Sea Salt and fresh ground black or white pepper to taste

For garnish:

1 cup black and green olives

8 to 12 ounces feta cheese

1/2 cup capers

1 bunch Italian parsley, chopped

For chips:

12 whole fresh Whole Wheat Pita Bread rounds

2 tablespoonsextra virgin olive oil (for pita triangles)

2 tablespoons chili powder

 

 

 

 

1. Steam carrots until fork tender.

 

2. In food processor, coarse chop carrots, garlic, olive oil (reserve ¼ cup for

final drizzle at end), cider vinegar, cumin, salt and pepper. Check seasonings

for salt, pepper and heat, and adjust if need be. Note that the capers will add

salt as well.

 

3. Pour into serving dish. Garnish top with capers, feta, black and green

olives, and Italian parsley. Drizzle with extra virgin olive oil.

 

4. Pre-heat oven to 350 degrees. Cut pita bread into wedges. Lay flat on sheet

pan and brush or spray with olive oil. Sprinkle with chili powder and salt.

 

5. Bake pita wedges for 15 to 25 minutes or until crunchy. Serve pita chips with

carrot dip - warm or chilled - and enjoy.

 

SERVINGS 12

 

Author: Recipe courtesy of Christine Seitz for Bon Appétit Management Company.

Source: Daily Green

Formatted by Chupa Babi: 06.20.08

 

This creamy dip is packed with flavorful spices.

-----