MOROCCAN CARROT DIP WITH PITA CHIPS

MOROCCAN CARROT DIP WITH PITA CHIPS image

Yield 10 2.5 cups, 48 chips

Number Of Ingredients 18

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3 Tbsp olive oil
2 lbs carrots (about 12 sliced 3/4" thick)
Salt
Pepper
2 garlic cloves, minced
3/4 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp ground ginger
1/8 tsp chili powder
1/8 tsp ground cinnamon
1/3 cup water
1 Tbsp white wine vinegar
1 Tbsp minced fresh cilantro
PITA CHIPS:
4 8" whole wheat pita cut into 6 wedges
Olive oil spray
1 tsp salt
Optional: garlic powder, thyme,basil or oregano; or chili powder or curry or paprika or cayenne.

Steps:

1. Heat 1 Tbsp oil in large saucepan until simmering. Add carrots and 1/2 tsp salt and cook until soft, 7 or 8 min. 2. Add water, bring to simmer, cover pan and simmer for 15 to 20 min. 3. Off the heat, mash with a potato masher, leaving a few chunks. 4. Stir in 2 Tbsp oil and vinegar. Refrigerate for 30 min. Season with additional vinegar, salt and pepper to taste. Sprinkle with cilantro. PITA CHIPS: 1. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350. Spread pita wedges, smooth sides down, over 2 rimmed baking sheets. Spray the tops with oil and sprinkle with salt, or use one of the mixes below. 2. Bake the chips until they begin to crisp and brown lightly, 8 - 10 min. Flip chips to smooth side up and bake until fully toasted, 8 - 10 more min. Let cool. Garlic-herb mix: 1 1/2 tsp garlic powder, 2 Tbsp minced fresh thyme, basil or oregano mixed with the salt. Chili-spice mix: 1 Tbsp chili powder (or curry or smoked paprika), 1/2 tsp garlic powder, and a pinch cayenne, mixed with the salt.