Curry, Carrot and White Bean Spread

Cook Time: 30 minutes 
Serves: 16
== Ingredients ==
* 2 cups water 
* 2 medium carrots, peeled and sliced 
* 2 tablespoons olive oil 
* ¼ cup onion, chopped 
* 1 clove garlic, minced 
* ½ teaspoon curry powder 
* ¼ teaspoon ground cumin 
* ½ cup canned white beans (Cannellini or navy beans), drained 
* Salt, to taste (optional) 
* Chopped cilantro for garnish (optional)
== Directions ==
# 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. 
# 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.) 
# 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. 
# Transfer to a bowl, garnish with cilantro and serve with your favorite crackers or bread slices.
;Serving Suggestion:
* Spread on toasted French bread rounds or any chips and crackers or use as a dip for fresh vegetable sticks.
== Source ==
* Curry, Carrot and Black Bean Spread from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain
__NOTOC__
__NOEDITSECTION__
Category:Cannellini bean Recipes
Category:Curry Recipes
Category:Navy bean Recipes
Category:Spread Recipes
Category:Vegan bean and legume Recipes
Category:Vegetarian appetizer Recipes