Curried Carrot Dip

Curried Carrot Dip recipe by Marianne
Servings- 8 (makes 2 cups)
Prep time/cook time-25 minutes, plus chill time of 30 minutes

Ingredients-
1 lb carrots, cut into 1/2 inch chunks
1/4 cup roasted sunflower seeds
2 tsp olive oil
1/2 tsp minced garlic
1 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt
1 T fresh lemon juice

Instructions-
Bring a small pot of water to a boil. Boil the carrots for 7 to 10 minutes, until soft. Drain and let cool, just until they are 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, scraping 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).