Curried Carrot Dip

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 3 cups sliced carrots
• 3/4 cup onion (seasonal onions are good-such as walla walla or vidalia!)
• 2 -3 garlic cloves, finely minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon homemade curry powder
• 1 teaspoon ground cumin
• 1 (15 ounce) can cannellini beans, rinsed and drained ( kidney beans)
• 1/2 jalapeno, chopped
• 1/2 lemon, juice of, to taste
• 1/2 teaspoon salt
• thinly sliced green onions or snipped fresh chives

Recipe

• 1 in a saucepan boil the carrots until tender. drain and reserve about 2/3 cup of the cooking liquid.
• 2 in a small skillet over medium heat, saute the onion and garlic in the oil until softened. stir in the curry powder and cumin powder.
• 3 transfer the cooked carrots and onion mixture to a food processor or blender. add the drained beans, jalapeno and salt. cover and process until smooth. if the machine is laboring, add some of the cooking liquid from the carrots.
• 4 transfer the dip to a serving bowl, stir in the lemon juice and cover well. chill until serving time.
• 5 when ready to serve, garnish the dip with sliced green onions or snipped chives.