This garlicky vegetarian dip from chef Charleen Badman is especially delicious with pita chips or warm pita triangles. Slideshow: More Party Dips
In a small skillet, heat the 1 tablespoon of olive oil. Add the garlic and cook over low heat, stirring, until fragrant. Remove from the heat.
Stir the cardamom into the garlic oil, then scrape into a bowl and let cool. Add the carrot and lebneh and season with salt and pepper. Drizzle with olive oil, top with toasted sesame seeds and serve with pita triangles.