Minted Carrot Dip
Recipe courtesy Arzu Yilmaz

Ingredients:
6 large carrots, scraped and cut in to chunks
1/3 cup olive oil
2 Tbsp lemon juice
2 cloves garlic crushed
1 teasp salt
1/4 teasp pepper
1 cup plain yogurt
3 cloves garlic crushed with salt
1/3 cup fresh mint or dill chopped

Directions:
In a sauce pan cover carrots with water. Bring it to boil. Lower the heat and cover with a lid. Simmer the carrots until they are delicately tender.

Remove from the stove and place them over a colander .Strain the juice from the carrots.

Place them in a food processor when they are warm. Add garlic, olive oil, lemon juice, salt and pepper. Puree them well.

Pour it in a serving bowl. In a small bowl mix yogurt and the rest of the ingredients well. Put yogurt sauce in the middle of carrot puree. Sprinkle with chopped mints.

Serve it warm with pita crisps.

For the pita crisps:
4 medium pita bread cut in to small wedges
1/4 cup olive oil
2 Tbsp sesame seeds

Preheat oven 350 F degrees

Prepare cookie sheet with parchment. Arrange pita wedges on it. Brush them with oil. Sprinkle sesame seeds on top of them. Bake them until crispy, 15 to 20 minutes.