Roasted Carrot And Yogurt Dip - cooking recipe

Ingredients

8 carrots, peeled and cut in chunks
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon harissa
3/4 cup Greek yogurt, pressed
finely chopped fresh parsley

Preparation

In a bowl, combine carrots and oil. Transfer to a baking sheet and roast at 425 for 45 minutes. Let cool.
In a food processor, combine carrots and spices. Add yogurt and pulse until blended. Spoon into a bowl and garnish with parsley. Serve warm.