You can die happy with the taste of this stuff on your lips, I swear. It's good on crackers, veggies, and chips, but I slather it on toast when I have leftovers. It also can make a fine base for an unusual curry to toss over rice.

Blanch 6 whole, unpeeled carrots for 5 minutes, then put on an oiled baking sheet with one onion (skin on and quartered) and one clove garlic (top sliced off for roasting). Drizzle all with olive oil and tamari. Roast in a 375 degree oven for about 40 minutes (less if your carrots are skinny). Cool a bit, then cut the tops off the carrots and drop them in a food processor with the peeled onions and garlic, a tablespoon of good olive oil, and paprika, cumin, and cayenne to taste. Pulse to a chunky paste, then add some good vegetable stock or water a tablespoon at a time and pulse to a smooth consistency (if you want a thin dip, you'll need a few more spoonfuls of oil and 1/4 to 1/2 cup stock). Check the seasonings and correct if needed.

You can eat it right away but it's best if it sits for a few hours to blend. I make this to take to potlucks and it always disappears, my daughter likes sandwiches made out of it (sprouts, tomato, and carrot spread), most people make that "bliss" face after their first bite. Keeps for about a week, but it never lasts that long. For a little extra kick, you can add some grated ginger and curry powder during the blending.