Moroccan Carrot Hummus Dip
Ingredients
- 1/4 cup pine nuts
- 1 teaspoon cumin seeds
- 2 bunches medium carrots with nice tops
- Two 15-ounce cans chickpeas, drained
- Zest and juice of 1 orange
- 1/3 cup tahini, well-stirred
- Kosher salt
- 1 clove garlic
- 1/2 cup fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 3/4 cup whole-milk Greek yogurt
- Toasted pita triangles, for serving
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