Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 8 servings

Ingredients

  • 4 large carrots chopped
  • 6 cloves garlic
  • 2 tbsp Chopped Fresh Thyme or 5 mL dried thyme leaves
  • Pinch Pepper
  • 2/3 cup vegetable cocktail low sodium
  • Herbed Pita Crips
  • 2 whole wheat pita pockets 15 -18 cm/6-7 inches
  • 15 extra virgin olive oil 1 tbsp
  • 2 each dried basil and oregano leaves 1/2 tsp

Instructions

  • In large bowl, combine carrots with garlic, thyme and pepper.
  • Add 1/4 cup of the juice and toss to coat. Spread on parchment paper lined baking sheet and roast in 400F oven for 45 minutes or until golden and tender. Let cool slightly.
  • Scrape carrots into food processor and add remaining juice. Puree, scraping down sides until smooth; set aside.
  • Herbed Pita Crisps: Separate pita pockets into 2 whole halves; place on baking sheet.
  • In small bowl, stir together oil, basil and oregano; brush over pitas. Bake in 400 C oven for about 8 minutes or until golden and crisp. Let cool completely.
  • Break pita crisps into bite size pieces and serve with dip.
Nutrition Facts
Baked herb pita crisps with roasted carrot dip
Amount per Serving
Calories
72
% Daily Value*
Fat
 
2
g
3
%
Sodium
 
107
mg
5
%
Potassium
 
142
mg
4
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Related recipes

Roasted Fennel and Parsnip Soup
Skillet Lentil Shrimp Jambalaya
Roast Eggplant and Potato Moussaka
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.