Yummy carrot, curry, bean dip recipe

This stuff is delish! Got the recipe from allrecipe.com and made only a few changes. It is super healthy and delish on crackers and veggies!

CURRY, CARROT AND WHITE BEAN SPREAD

Makes 16 servings
(like about 2 cups)

Ingredients:
• 2 cups water
• 2 medium carrots, peeled and sliced (about 1 cup babies)
• 2 tablespoons olive oil
• 1/4 cup onion, chopped
• 1 clove garlic, minced (I put in 3 big ones I thought I could have added even more as it wasn't too overwhelming)
• 1/2 teaspoon curry powder (yep, no measure just alot!)
• 1/4 teaspoon ground cumin (ditto!)
• 1/2 cup canned white beans (Cannellini or navy beans), drained (I threw in the whole can, should have maybe doubled the carrots but who wants a half can of beans left over or that much dip so...)

• Salt, to taste (optional)

Directions:
1. Bring water to a boil in a small saucepan then add carrots and cook for about 7-8 minutes or until tender. Drain then set aside.

2. Heat oil in a small skillet over medium-high heat. Add onion, garlic, curry and cumin and cook until onion is tender (about 4-5 minutes.)

3. Place carrots and onion mixture in a food processor or blender then add beans and salt (if using.) Blend until smooth or to desired consistency.



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