Carrot Spread with Curry and Cumin

Mr. P is in the kitchen tonight and so I thought to make this spread as a little appetiser to serve with pitta bread. Something for us to nibble on with a glass of wine whilst waiting for dinner to be ready. I often serve it as part of a small mezze if we have friends over but it's lovely anytime of day as a healthy snack heaped high on a rice cake.

Carrot Spread with Curry and Cumin

• 1 large onion, chopped
• 2 cloves garlic, chopped
• 4 tbsp olive oil, divided
• 2 tsp curry powder
• 1 tsp ground cumin
• 6 large carrots, sliced and cooked
• 400g jar white kidney beans, rinsed and drained
• ½ tsp salt, or to taste

In a frying pan gently cook the onion and garlic in 2 tablespoons of the olive oil until golden brown. Do not try to rush this because if you burn the garlic it will taste bitter. Add the curry powder and ground cumin, and cook for a further minute, mixing everything well together, so that the heat brings out the full aroma of the spices. Allow to cool a little.

In food processor puree the onion mixture (scraping all the oil and spices out of the pan) together with the carrots and kidney beans. With the motor running, gradually add remaining 2 tablespoons of olive oil through the feed tube. Season with salt to taste.

This will keep in the refrigerator for a few days if covered well.