Carrot-Cardamom Dip

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.