Curried Carrot Dip

Sounds odd but YUM! If you like the texture of hummus and the taste of carrots, you will love this dip! I got it from the Veganomicon, the Ultimate Vegan Cookbook.

Curried Carrot Dip
from Veganomicon

1 pound carrots, peeled and cut into 1/2-inch chunks
1/4 cup roasted sunflower seeds (salted or unsalted are ok, just adjust the amount of salt later)
2 tsp grapeseed or other vegetable oil
1/2 tsp minced garlic
1 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt
1 tbl fresh lemon juice

1. 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.
2. Place the sunflower seeds in a blender or food processor and process into crumbs.
3. Add all remaining ingredients and blend until smooth, scraping down the sides of the processor as you go.
4. Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

I put a little parsley on top for presentation and served with multi-grain crackers and pita chips...yum yum!!!

Enjoy!