Spiced Carrot Dip
1 tbsp. sesame seeds
1/2 tbsp. mustard seeds
1/4 tsp. cumin seeds
1/4 cup water
1 lb. carrots, thinly sliced
3/4 tsp. salt
1/8 tsp. cayenne
4 tbsp. olive oil
Toast the seeds all together in a
dry heavy skillet until fragrant and a little darker. Stir in water,
carrots, salt, cayenne and 2 tbsp. olive oil. Cook covered over low heat
until carrots are very tender, about 30 minutes. Puree in a food processor
until the carrots are very smooth.
Serve with toasted bread rounds or a thick chip.
Notes: It is almost as good if you use powdered mustard and cumin.
