Moroccan Carrot Dip With Pita Chips

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   1. Heat 1 Tbsp oil in large saucepan until simmering. Add carrots and 1/2 tsp salt and cook until soft, 7 or 8 min.

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   2. Add water, bring to simmer, cover pan and simmer for 15 to 20 min.

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   3. Off the heat, mash with a potato masher, leaving a few chunks.

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   4. Stir in 2 Tbsp oil and vinegar. Refrigerate for 30 min. Season with additional vinegar, salt and pepper to taste. Sprinkle with cilantro.

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   PITA CHIPS:

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   1. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350. Spread pita wedges, smooth sides down, over 2 rimmed baking sheets. Spray the tops with oil and sprinkle with salt, or use one of the mixes below.

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   2. Bake the chips until they begin to crisp and brown lightly, 8 - 10 min. Flip chips to smooth side up and bake until fully toasted, 8 - 10 more min. Let cool.

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   Garlic-herb mix: 1 1/2 tsp garlic powder, 2 Tbsp minced fresh thyme, basil or oregano mixed with the salt.

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   Chili-spice mix: 1 Tbsp chili powder (or curry or smoked paprika), 1/2 tsp garlic powder, and a pinch cayenne, mixed with the salt.

No additional tips available.