This is a versatile spread. Put in on bread or crackers; use as a dip for veggies, toasted pitas, or tortilla chips; or thin with some of the cooking liquid and use as a sauce for pasta or other grain dishes. Some canned beans can be quite salty, remember this when adding salt.

3 c sliced carrots
broth or water, as needed
2 T olive oil or other vegetable oil
3/4 c chopped onion
2 – 3 cloves garlic, minced
1 T curry powder
1 t ground cumin
1 can (15 oz) beans, (rinsed) and drained, or 2 c cooked beans
salt and pepper, to taste
thinly sliced scallions or chopped parsley, for garnish, optional

1. In medium covered saucepan cook carrots in broth or water to cover until very tender (the cooking time will depend on the thickness of the slices). Drain, reserving cooking liquid.

2. Meanwhile, heat oil in a small skillet over medium heat. Add onions and sauté for about 10 mintues, stirring occasionally. Add the garlic in the last couple of minutes (if you want a less pronounced garlic flavor, add garlic with onions at the beginning.) Stir in curry powder and cumin. Cook, stirring, for a minute or two, until the spices are fragrant. Remove from heat.

3. Transfer drained carrots and onion mixture to a food processor. Pulse to coarsely chop. Add beans and salt. Cover and process until smooth, adding some of the carrot cooking liquid if necessary to achieve a smooth purée. Taste for seasonings.

4. Transfer to a serving bowl. Cover and refrigerate at least 4 hours, if possible. To serve, garnish with scallions or parsley, if using.