Carrot-Cardamom Dip

• 1 tablespoon extra-virgin olive oil, plus more for serving
• 2 garlic cloves, minced
• 1/2 teaspoon ground cardamom
• 1 cup coarsely grated carrot
• 1 cup lebneh or plain Greek yogurt
• Kosher salt
• Pepper
• Toasted sesame seeds, for garnish
• Toasted pita triangles, for serving

1. In a small skillet, heat the 1 tablespoon of olive oil.
2. Add the garlic and cook over low heat, stirring, until fragrant.
3. Remove from the heat.
4. Stir the cardamom into the garlic oil, then scrape into a bowl and let cool.
5. Add the carrot and lebneh and season with salt and pepper.
6. Drizzle with olive oil, top with toasted sesame seeds and serve with pita triangles.

extravirgin olive oil, garlic, ground cardamom, carrot, lebneh, kosher salt, pepper, sesame seeds, pita triangles

Taken from www.foodandwine.com/recipes/carrot-cardamom-dip (may not work)