Curried Carrot Spread - cooking recipe

Ingredients

3 cups sliced carrots
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons olive oil or 2 tablespoons cooking oil
1 tablespoon curry powder
1 teaspoon ground cumin (optional)
15 ounces canned cannellini beans, rinsed & drained
3/4 teaspoon salt
1 pinch crushed red pepper flakes (optional)

Preparation

In medium covered saucepan cook carrots in small amount of boiling water, about 15 min or unti very tender.
Drain.
Meanwhile, in same skillet cook onion and garlic in hot oil until tender.
Stir in curry powder and cumin.
Transfer carrots and onion mixture to food processor; add beans and salt.
Cover and process until smooth.
Cover and refrigerate at least 4 hours, up to 3 days.
To serve top with green onions.
Serve with wheat crackers, triscuits or with vegetable dippers.