This came from an abundance of carrots and a well timed visit to a local vegan restaurant that served something akin to this with homemade crusty bread. We’ve probably simplified it and made it our own along the way. The lemon brightens up the favor a great deal so dial that aspect up or down as you see fit.
For this you’ll need x4 carrots (peeled & ends removed), 2 Tbs olive oil, 1 tsp lemon juice, 1/2 tsp cumin powder and a good grinding of salt & pepper.
Start by steaming your peeled carrots until they are just turning soft and you can easily stick a fork into them. It goes a little faster if you cut them in half or in quarters the long way, but, in general, it needs about 20 mins.
Remove the carrots from the steamer and place them into a food processor. Add oil, lemon juice, cumin, salt and pepper and process for about a minute. Add a little more oil (just a few drops at a time as you don’t want it to become too oily) if you need to smooth out the lumps and chunks and process further until very smooth.
Place into a small serving bowl and serve with crackers, cheese or just as a “butter” on crusty bread.