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. Learn more about how to reduce your salt intake.

This recipe has been adapted to include Health Canada’s food safety guidance.

by Emily Richards PH Ec.
72 cal Serves 8
Prep time 0h 15m
Cook time 0h 45m
Total time 1h 0m
Herb pita crisps with roasted carrot dip

Ingredients

Directions

  1. Step 1

    Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces.

  2. Step 2

    Gently rinse carrot, garlic and fresh thyme under cool running water before preparing the ingredients.

  3. Step 3

    In a large bowl, combine carrots with garlic, thyme and pepper. Add ¼ cup (50 ml) of the juice and toss to coat. Spread on parchment paper lined baking sheet and roast in 400 F (200 C) oven for 45 minutes or until golden and tender. Let cool slightly.

  4. Step 4

    Scrape carrots into a food processor and add remaining juice. Puree, scraping down sides until smooth; set aside. Alternatively, use a blender, potato masher or fork to mush the carrots

  5. Step 5

    Herbed Pita Crisps: Separate pita pockets into 2 whole halves; place on baking sheet.

  6. Step 6

    In a small bowl, stir together oil, basil and oregano; brush over pitas. Bake in 400 F (200 C) oven for about 8 minutes or until golden and crisp. Let cool completely.

  7. Step 7

    Break pita crisps into bite size pieces and serve with dip.

Tips

  • If you need more pita crisps, simply double the recipe. Store them in a resealable bag for up to 3 days to keep them fresh.

  • This dip can be covered and refrigerated for up to 2 days; just bring it to room temperature before serving.

Nutritional information

Per serving (1 of 8)

Calories
72
Protein
2 g
Sodium
107 mg
Potassium
142 mg
Total fat
2 g
Saturated fat
0 g
Cholesterol
0 mg
Carbohydrates
12 g
Fibre
2 g
Sugars
1 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.

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