Recipe: Roasted Carrots, and Fresh Carrot Dip

Serves 4 to 6.

Note: These carrots are so easy to roast that you hardly need a recipe. Make an extra batch to have on hand for salads and sandwiches and to whir into this spicy-sweet dip. From Beth Dooley.

• 1 lb. carrots, scrubbed and sliced into 1/2-inch coins

• 1 tbsp. vegetable oil

• 1 tsp. coarse salt

• 1 tsp. fresh lemon juice, or more to taste

Directions

Nutrition information per each of 6 servings:

Calories50Fat2 gSodium370 mg

Carbohydrates7 gSaturated fat0 gAdded sugars0 g

Protein1 gCholesterol0 mgDietary fiber2 g

Exchanges per serving: 1 vegetable, ½ fat.

Note: This dip is a bit crunchy but fresh tasting and it comes together in a flash. Serve it with toasted pita, chips or carrot sticks, or use as a spread in sandwiches. Za'atar is a spice blend used throughout the Middle East. It's available in the spice aisles of many grocery stores and specialty cooking shops. It contains equal amounts of dried marjoram, thyme, oregano, cumin, roasted sesame seeds and sumac. From Beth Dooley.

• 1 lb. roasted carrots (see recipe)

• 1 garlic clove, smashed

• 2 tbsp. extra-virgin olive oil

• 2 tbsp. tahini

• 2 tsp. ground cumin

• 1 tbsp. fresh lemon juice, or more to taste

• Salt and freshly ground black pepper, to taste

• Pinch red pepper flakes, to taste

• Chopped fresh cilantro, for garnish

Put the roasted carrots, garlic, oil, tahini, za'atar, cumin and lemon juice into a food processor fitted with a steel blade. Purée until smooth. Season to taste with more lemon juice, salt and pepper, and red pepper flakes. If the spread seems too thick, thin with a little warm water, processing it about 1 teaspoon at a time. Store in a covered container in the refrigerator. Add cilantro for garnish immediately before serving.

Nutrition information per serving:

Calories190Fat15 gSodium670 mg

Carbohydrates14 gSaturated fat2 gAdded sugars0 g

Protein3 gCholesterol0 mgDietary fiber4 g