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1. In medium covered saucepan cook carrots in small amount of boiling water about 15 minutes or until very tender. Drain.
2. Meanwhile, in small skillet cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to food processor; add beans and salt. Cover and process until smooth. Transfer to serving bowl. Cover and refrigerate at least 4 hours, up to 3 days. To serve, top with green onions. Serve with crackers or vegetable dippers. Makes 3 cups (twenty four 2-Tbsp. servings).