Curried Carrot Dip

Curried Carrot Dip

1 pound carrots, scrubbed and cut into ½-inch chunks ¼ cup roasted sunflower seeds (salted are ok, just add less salt) 2 teaspoons grape seed or other vegetable oil ½ teaspoon minced garlic 1 teaspoon curry powder ½ teaspoon ground cumin ¼ teaspoon salt 1 tablespoon fresh lemon juice

Bring a small pot of water to a boil. Boil the carrots for 7-10 minutes, until soft. Drain and let cool just until they are no longer steaming.

Place the sunflower seeds in a blender or food processor and process into crumbs. Add remaining ingredients and blend until smooth, scraping down the sides of the processor as you go.

Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

From Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero