Curried Carrot Dip

The Complete Idiot’s Guide to Glycemic Index Snacks Serves 6

• Ready In: 25 mins
• Serves: 6

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

Directions

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