Carrot and cumin dip

Last Christmas, my cousin bought us cookbooks, and I've finally gotten around to making a recipe out of one! The Cooking with Beer cookbook sounds awesome, but I have to say the first recipe was one I wouldn't make again. There wasn't anything wrong with it, but it just wasn't anything special. This dip was relatively easy to make and gave me a great excuse to use my new, super awesome food processor! Definitely serve with hard bread.

Carrot and cumin dip-adapted from Cooking with Beer by Paul Mercurio
Total Time: 30 minutes
Makes 2 cups

• 2 pounds carrots, peeled
• 6 tablespoons vegetable oil, divided
• 2 tablespoons honey
• 1 teaspoon cumin seeds
• 4 garlic cloves, minced
• 1/2 teaspoon dried cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/2 cup lemon juice
• 1 tablespoon heavy whipping cream
• Crunchy bread, chips or crackers

Preheat oven to 350 degrees. Cut the carrots in half lengthwise and then crosswise. Place into a 9x13 inch baking dish and toss with 4 tablespoons oil, honey, cumin seeds and garlic. Bake for 20 minutes or until carrots are softened.

Add the carrot mixture and remaining ingredients to a large food processor. Pulse until blended-it will be a bit chunky. Serve with  crunchy bread, chips or crackers.