Curried Carrot Spread

Ingredients

• 3 cups sliced carrots
• 1/4 cup chopped onion
• 3 garlic cloves, minced
• 2 tablespoons olive oil or cooking oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin (optional)
• 15 ounces canned cannellini beans, rinsed & drained
• 3/4 teaspoon salt
• 1 pinch crushed red pepper flakes (optional)

Directions

1. 1

   In medium covered saucepan cook carrots in small amount of boiling water, about 15 min or unti very tender.

2. 2

   Drain.

3. 3

   Meanwhile, in same skillet cook onion and garlic in hot oil until tender.

4. 4

   Stir in curry powder and cumin.

5. 5

   Transfer carrots and onion mixture to food processor; add beans and salt.

6. 6

   Cover and process until smooth.

7. 7

   Cover and refrigerate at least 4 days, up to 3 days.

8. 8

   To serve top with green onions.

9. 9

   Serve with wheat crackers, triscuits or with vegetable dippers.