MOROCCAN CARROT DIP & BAKED PITA CHIPS

Tired of hummus for your healthy snack, try this spicy and sweet carrot dip that is low in calories yet high in flavor. 

Moroccan Carrot Dip 

Makes 2 cups

1 tablespoon salt for water, plus 1/8 teaspoon for dip
1 pound carrots, washed and cut into 1-inch chunks
3 cloves garlic
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon honey
1-1/2 teaspoons ground cumin
1-1/2 teaspoons sweet paprika
1/8 to 1/4 teaspoon hot red pepper flakes

 Garnish: olive oil, paprika

Bring 3 quarts water and 1 tablespoon salt to a boil. Add the carrots and simmer until a fork easily pokes through them, about 12 minutes. Drain well. (Don’t peel the carrots; they pack more nutrients with the peels on.)  Place carrots, 1/8 teaspoon salt, and remaining ingredients (except garnishes) in a food processor. Process until the dip is totally smooth. Taste and adjust seasonings as needed (it should have a tangy sweet-tart balance with a bit of heat). To serve, swirl the top of the dip with a fork to make ridges. Drizzle on some olive oil, sprinkle with paprika and serve at room temperature with Pita Chips or crudités.

Baked Pita Chips

Serves 4

4 Whole wheat pita breads
2 teaspoons Italian seasoning
Olive oil cooking spray

Preheat oven to 375 degrees. Slice each pita bread in half. Slice each pita bread half into 3 wedges. Carefully split each wedge into two pieces. You should end up with 12 “chips” per pita bread or 48 pita “chips” total. Place pita chips in a single layer on baking sheets. Lightly spray with cooking spray and sprinkle with Italian seasoning. Bake at 375 degrees until lightly brown, about 7 minutes. Flip chips with a spatula and continue cooking about 5 minutes or until chips are crisp and lightly browned.