Gingered Carrot And Nut Pâté

• 1 pound carrots, peeled and steamed, some steaming water reserved
• 1/2 cup sliced nuts, toasted
• olive oil
• 1/2 onion, diced
• 1 garlic clove, chopped
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1/2 teaspoon ginger, grated (I keep it in the freezer and use a microplane)
• 1 1/2 teaspoons lemon juice
• 1 tablespoon chopped herbs
• 2 tablespoons greek yoghurt or sour cream (optional)

1. Saute onion in olive oil until just starting to brown. Add garlic, coriander, cumin and ginger and cook for another couple minutes.
2. Put carrots, onion mixture, nuts and lemon juice in a food processor and blend until smooth. Add water a tablespoon at a time if mixture is too thick.
3. Eat as is to keep it vegan or mix in yoghurt or sour cream and adjust with salt and pepper to taste.
4. Serve with crackers, pita bread or grilled baguette.

carrots, nuts, olive oil, onion, garlic, cumin, coriander, ginger, lemon juice, herbs, greek yoghurt

Taken from food52.com/recipes/16906-gingered-carrot-and-nut-pate (may not work)