Curried Carrot Spread

I thought this sounded interesting and we needed a snack for C day. Good and healthy.

Curried Carrot Spread from Better Homes and Gardens Magazine
Ingredients
3 cups sliced carrots
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons olive oil or cooking oil
1 tablespoon curry powder
1 teaspoon ground cumin
1 15-ounce can white kidney(cannellini) beans, rinsed and drained
3/4 teaspoon salt
Thinly sliced green onion (optional)
Directions
1. In a covered medium saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain.
2. Meanwhile, in a small skillet, cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add white kidney beans and salt. Cover and process until smooth. Transfer to a serving bowl; cover and chill for 4 hours to 3 days.
3. If using, garnish with green onion. Serve with crackers, melba toast, toasted French bread slices, or vegetable dippers. Makes 3 cups spread.