Spiced Carrot and White Bean Dip with Pita Bread

Ingredients

• 2 medium Carrots
• 1 15-oz can Canned White Beans (Cannellini)
• 2 cloves Garlic
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1/2 teaspoon Cumin
• 1/4 teaspoon Smoked Paprika
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 pieces Pita Bread

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Peel the 2 medium carrots. Cut the carrots into 1/2-inch thick rounds. In a medium bowl, toss the cut carrots with 1 tablespoon of the 3 tablespoons of olive oil, 1/8 teaspoon of the 1/4 teaspoon of salt, and 1/8 teaspoon of the 1/4 teaspoon of black pepper. Spread the seasoned carrots in a single layer on a baking sheet. Roast for 18-22 minutes, or until the carrots are fork-tender and slightly caramelized at the edges.
3. 3Open the 1 15-oz can of white beans. Drain the liquid from the can, then rinse the white beans thoroughly under cold running water in a colander.
4. 4Place the roasted carrots, the drained and rinsed 1 15-oz can of white beans, the 2 peeled cloves of garlic, the 2 tablespoons of lemon juice, the 1/2 teaspoon of cumin, the 1/4 teaspoon of smoked paprika, the remaining 1/8 teaspoon of salt, and the remaining 1/8 teaspoon of black pepper into a food processor.
5. 5Process the mixture on high speed until it becomes smooth and creamy. While the food processor is running, slowly drizzle in up to 2 tablespoons of the remaining olive oil through the feed tube until the dip reaches a desired smooth, spreadable consistency.
6. 6Cut the 4 pieces of pita bread into triangles. Arrange the pita triangles on a clean baking sheet. Lightly brush both sides of the pita triangles with any remaining olive oil. Toast in the preheated 400°F (200°C) oven for 3-5 minutes, or until the pita bread is golden brown and crispy.
7. 7Transfer the Spiced Carrot and White Bean Dip to a serving bowl. Serve immediately with the toasted pita bread.

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