Roasted Carrot Spread (paleo, vegan)

A healthy nondairy spread that's delicious on hearty bread, crackers, and raw vegetables.

Cook time: 1 hour 15 minutes
Yield: 2 cups

1/4 cup raw sunflower seed kernels

1/4 teaspoon sea salt

1 pound carrots

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon curry powder

1/8 teaspoon ground cumin

1/8 teaspoon sea salt

1/2 teaspoon minced fresh garlic (optional)

Soak sunflower seeds 2 hours in a brine of 1/2 cup water and 1/4 teaspoon sea salt. Drain and rinse.
Preheat oven to 300°F.
Spread soaked seeds in a single layer on ungreased cookie sheet. Bake 30 minutes or until golden brown and fragrant, stirring after 20 minutes and every 10 minutes after that until done. Remove from oven and let cool.
Preheat oven to 425°F. Line clean cookie sheet with parchment paper.
Peel carrots and cut off stem ends. Slice into 1-inch chunks. Toss with olive oil and spread in a single layer on prepared cookie sheet. Roast 45 minutes or until fork tender and golden brown around the edges, stirring after 30 minutes and every 10 minutes after that until done. Remove from oven and let cool.
Place sunflower seeds in blender or food processor and process into fine crumbs. Add roasted carrots and all remaining ingredients and blend until smooth.
Taste and adjust seasoning.
Transfer to a covered container and refrigerate 30 minutes or until ready to use.

Gluten-Free Grammy