Spiced Carrot Spread

• 1 tablespoon sesame seeds
• 1/2 tablespoon yellow mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 cup water
• 1 pound carrots, thinly sliced
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne, or to taste
• 4 tablespoons olive oil

1. Toast sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over moderate heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes.
2. Stir in water, carrots, salt, cayenne, and 2 tablespoons oil and cook, covered, over low heat, stirring occasionally, until carrots are very tender, 20 to 30 minutes.
3. Puree mixture in a food processor with remaining 2 tablespoons oil until carrots are smooth (spices will still be a little coarse).

sesame seeds, yellow mustard seeds, cumin seeds, water, carrots, salt, cayenne, olive oil

Taken from www.epicurious.com/recipes/food/views/spiced-carrot-spread-107212 (may not work)