Curried Carrot Dip

From Isa Chandra Moskowitz’s Veganomicon.

2 bunches Red Dog baby carrots, washed and cut into small chunks
¼ cup unsalted raw or roasted sunflower seeds or cashews
2 tsp olive oil or other preferred oil (optional; add water if oil-free)
1 clove chopped garlic
1 tsp curry powder
½ tsp cumin
¼ tsp salt (to taste)
1 Tbsp fresh lemon juice

Bring a pot of water to boil and add the carrots. Cook until tender. Drain and let cool for a few minutes.

In a food processor, add the remaining ingredients and blend until a fine crumble. Add the carrots and blend until smooth, scraping the sides of the processor as you go.

Refrigerate for 30 minutes for a cold dip, or serve right away for a warm, spicy taste.