I’m always looking for creative ways to get my daily servings of vegetables, especially during the week when I pack lunches to bring to work. My default lunch veggie is baby carrots because they’re readily available and easy to pack. I like carrots, but I get tired of eating them. This carrot dip is a yummy twist on the usual carrots-in-a-baggie lunch time staple, and along with pita bread and some protein, could serve as an entire lunch.
Moroccan Carrot Dip with Toasted Pita Wedges
- whole wheat pitas
- 1 pound whole carrots, peeled and cut into 1 inch pieces
- 1 Tbsp olive oil
- 1 small garlic clove, minced
- 1 1/2 tsp lemon juice
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground coriander
- 1/2 tsp salt
- pinch of ground cayenne pepper
- 1 Tbsp chopped fresh parsley
- Preheat oven to 400° F.
- Toast the pitas: I followed the directions on the pita bag, placing them directly on the oven rack and baking for about 5 minutes, but they definitely could have gone longer. Once the pitas were cool enough I used a pizza cutter to cut each pita into 8 wedges.
- Meanwhile, combine carrots and enough water to cover them in a large sauce pan. Bring to a boil, and cook until fork tender. For me this only took about 10 minutes, but it all depends on the size of the carrot pieces and how high the heat is under the pan. Drain in a colander and let cool for a few minutes.
- Put the carrots, olive oil, garlic, lemon juice, and spices in a food processor or blender and process until smooth. Transfer to a serving bowl and sprinkle with parsley.
You can use baby carrots instead of whole to save time, but I prefer the taste of whole carrots, and it really only takes a few minutes to peel and chop them. Spice it up a bit by adding another pinch of cayenne.
Source: Adapted from Weight Watchers Momentum Healthy Cooking Basics