Roasted Carrot Harissa Dip with Spiced Pita Chips

Ingredients

• •1 pound carrots, peeled and chopped
• •3 tablespoons olive oil, divided
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1 teaspoon salt, divided
• •1/2 teaspoon black pepper, divided
• •2 tablespoons harissa paste
• •1 tablespoon lemon juice
• •2 tablespoons tahini
• •2 cloves garlic, minced
• •1/4 cup water (or more as needed)
• •4 whole wheat pita breads
• •1/2 teaspoon ground coriander
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon cayenne pepper (optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Toss the chopped carrots with 2 tablespoons of olive oil, ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the prepared baking sheet.

3. 3

   Roast the carrots in the oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

4. 4

   While the carrots are roasting, cut the pita breads into wedges and place them on another baking sheet in a single layer.

5. 5

   Mix 1 tablespoon olive oil, ground coriander, ground cinnamon, cayenne pepper (if using), and the remaining 1/2 teaspoon salt in a small bowl. Brush the spiced oil onto the pita wedges.

6. 6

   Bake the pita chips at 400°F (200°C) for 8-10 minutes, until golden and crisp. Set aside to cool.

7. 7

   Once the carrots are done roasting, transfer them to a food processor. Add harissa paste, lemon juice, tahini, garlic, and 1/4 cup water.

8. 8

   Blend until smooth, adding more water if needed to achieve the desired consistency. Adjust seasoning with additional salt and pepper to taste.

9. 9

   Serve the roasted carrot harissa dip with the spiced pita chips on the side.