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In a medium covered saucepan, cook carrots in small amount of boiling water for about 15 minutes or until very tender. Drain.
Meanwhile, heat oil in a small skillet. Add onion and garlic; sauté until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add beans and salt. Cover and process until smooth. Transfer to a serving bowl. Cover and refrigerate for at least 4 hours, or up to 3 days. To serve, top with green onions, if desired. Serve with crackers and/or vegetable dippers.