Creamy Carrot Dip

This was inspired by a recipe on The Chew, but I went in a completely different direction.  Otherwise, there would have been too much of an overlap with the baba gannouj I was serving along side it.

For one thing, the recipe on TV went for an absolutely smooth, slightly whipped texture, like a vegan carrot mousse.  I didn't want that.  For another, I already had the food processor out and didn't want to wash the blender, too.

*1 lb carrots
2 Tb olive oil
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp paprika
salt and pepper
*2 Tb white wine vinegar
1 5 oz container plain Greek yogurt

1.  Peel the carrots and cut into chunks.  Preheat oven to 375º.  Toss together carrots, 1 Tb olive oil, and spices.  Wrap in a piece of foil and bake until very tender, about 45 minutes.  Allow to cool slightly.

2.  Pulse carrots in the food processor to get them started.  Add remaining 1 Tb oil, the vinegar, and yogurt and let the machine run, scraping down the sides every 30 seconds or so.  Continue until desired consistency is reached.  Serve chilled with veggie and cracker dippers.  I really liked it on the tomato slices.

Makes about 1 cup

Difficulty rating. π