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Categories:Viewed: 42 - Published at: 9 years ago
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)
Method
- 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.
