Baked Herb Pita Crisps with Roasted Carrot Dip

Name: Baked herb pita crisps with roasted carrot dip
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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)

Jan 5, 2015

Baked herb pita crisps with roasted carrot dip

Sweet roasted carrots and garlic are enhanced with the deep flavour of vegetable cocktail. Look for the low-sodium varieties in the little cans so you only need to open a small amount at a time.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Appetizers

Servings servings

Calories 72 kcal

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.