Curried Carrot Dip - cooking recipe

Ingredients

3 cups carrots, sliced
2 tablespoons olive oil
1/2 cup onion, chopped
1 tablespoon minced garlic
1 teaspoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 teaspoon salt

Preparation

In medium saucepan over high heat, bring a small amount of water to a boil. Cook carrots until they are very tender. Drain.
Meanwhile, in a skillet over medium heat, heat oil. Add onion and garlic and cook until tender. Stir in curry powder and cumin.
Transfer carrot and onion mixtures to a food processor. Add beans and salt and process until smooth. Refrigerate 4 hours before serving.