Curried Carrot Dip

1 pound carrots, peeled and cut into 1/2-inch chunks
1/4 cup roasted sunflower seeds (salted are okay, just add less salt)
2 teaspoons grapeseed or other vegetable oil
1/2 teaspoon minced garlic
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon fresh lemon juice

Bring a small pot of water to a boil. Boil the carrots for 7-10 minutes, until soft. Drain and let cool just until they're no longer steaming.

Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, scrapping down the sides of the processor as you go. Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

Variation:
Caraway-Parsley-Carrot Dip: Omit the curry and cumin. Place 1/2 teaspoon of the caraway seeds in the food processor along with the sunflower seeds. Add 1/2 cup of loosely packed fresh parley after everything has been blended, and pulse until it is chopped finely.
 
Makes 2 cups