Curried Carrot Spread

Curried Carrot Spread

3 c. sliced carrots
3/4 cup chopped onion
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp curry powder
1 tsp ground cumin
1 15 oz can cannellini beans, rinsed
3/4 tsp sea salt

cook carrots with water until tender, drain. In skillet, saute onion and garlic in oil until tender. Add curry and cumin. Transfer carrots and onion mixture to food processor. Add beans and salt. Process until smooth. Refrig.
This is excellent with cucumbers, radishes, or chips.
**I used chick peas instead of cannellini beans. Also ate it warm and almost didn't make it to the refrig !:)