Sesame Carrot Butter
This spread does not “melt” like real butter but it is delicious and a great alternative to cheese or oil based dips; serve it on, cucumber slices or with celery sticks as a dip. Makes an interesting sandwich filling; combine it with lettuce, tomato and slices of red onion.



1 tablespoon sesame seeds
1 pound carrots, peeled, and chopped
1/3 cup water
1 teaspoon brown sugar
1/8 teaspoon ground cumin
1 teaspoon sesame oil
½ teaspoon ground ginger

1. In a heavy saucepan toast sesame seeds about two minutes until they start to darken. Add all remaining ingredients and cook covered on low heat until carrots are tender, about twenty minutes.
2. Puree entire mixture in a food processor, the seeds will remain whole and add a nice texture. Serve at room temperature. Keep refrigerated for up to three days.

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