Carrot, Bean and Miso Dip

• 4 carrots peeled and sliced
• 3 tbsp olive oil
• 2 tbsp water
• 2 cloves garlic crushed
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 3/4 cup cooked cannellini beans
• 2 tbsp white miso paste
• 2 tbsp lemon juice

1. Put carrots, olive oil, water, garlic, cumin and ginger into a pot.
2. Bring to boil
3. Put lid on and simmer for 30 minutes
4. Put into a food processor with the remaining ingredients and process until smooth