Part 17 (2/2)

cup roasted sunflower seeds (salted are okay, just add less salt)

2 teaspoons grapeseed or other vegetable oil

teaspoon minced garlic

1 teaspoon curry powder

teaspoon ground c.u.min

teaspoon salt

1 tablespoon fresh lemon juice

BRING A small pot of water to a boil. Boil the carrots for 7 to 10 minutes, until soft. Drain and let cool just until they are no longer steaming.

Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, sc.r.a.ping down the sides of the processor as you go.

Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

Variation: Caraway-Parsley-Carrot Dip: Omit the curry and c.u.min. Place teaspoon of caraway seeds in the food processor along with the sunflower seeds. Add cup of loosely packed fresh parsley after everything has been blended, and pulse until it is chopped finely.

WHITE BEAN AIOLI.

MAKES 1 CUPS.

TIME: 10 MINUTES.

Traditionally, aioli is a garlicky mayonnaise, but we love this version made of white beans, olive oil, fresh lemon juice, and lots and lots of garlic. It's great for serving with grilled or roasted vegetables; for spreading on sandwiches, bruschetta, or pitas; or as a creamy topping on burgers. The garlic flavor is very strong, so a little goes a long way.

1 (15-ounce) can navy or great northern beans, drained and rinsed

2 tablespoons lemon juice (juice from lemon, depending on your lemon)

teaspoon salt

Several pinches of freshly ground black pepper

cup olive oil

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