Roasted Carrot Dip

1 ½ lbs carrots, ends removed
3 T extra virgin olive oil
2 T freshly squeezed lemon juice
2 minced garlic cloves
2 teaspoons ground cumin
1 t sweet paprika
1 t ground coriander
½ t salt
1/8-¼ t cayenne, depending on how hot you want it

Scrub carrots, slice lengthwise, and cut into chunks. Lay in a flat pan big enough for all carrot pieces to have space around them.

Drizzle with 1 T of the olive oil, and mix to coat. Roast at 425 F for 10-15 minutes or until soft, turning once.

Combine the carrots and all other ingredients in a food processor. Mix until smooth. Can add more lemon juice or more oil if it is too thick.

Serve with crackers or as a spread on bread.

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