Cook Time: 30 minutes

Serves: 16



  1. Bring water to a boil in a small saucepan then add carrots and cook for about 7–8 minutes or until tender. Drain then set aside.
  2. Heat oil in a small skillet over medium-high heat. Add onion, garlic, curry and cumin and cook until onion is tender (about 4–5 minutes.)
  3. Place carrots and onion mixture in a food processor or blender then add beans and salt (if using.) Blend until smooth or to desired consistency.
  4. Transfer to a bowl, garnish with cilantro and serve with your favorite crackers or bread slices.
Serving Suggestion
  • Spread on toasted French bread rounds or any chips and crackers or use as a dip for fresh vegetable sticks.


  • Curry, Carrot and Black Bean Spread from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain

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