New delhi-style chick pea hummus
Yield: 2 Cups
Ingredients:
- 1 c Chick peas soaked
- 1 ea 1/4" thick slice ginger
- 1 sm Jalapeno pepper seeded
- 3 tb Lime juice
- 1/4 c Roasted almond butter
- 1 1/2 tb Almond oil
- 2 tb Cilantro chopped
- 8 ea Mint leaves torn Salt & pepper
- 1/2 tb Cumin seeds
Instructions:
toasted Crudites -- bell peppers -- carrots snow peas & -- celery Cook chick peas until very tender up to 3 hours. Drain & cool. Transfer to a food processor. Add ginger pepper lime juice almond butter & oil & herbs. Process until smooth. Season with salt & pepper. Place in a shallow serving dish smoothing the top with a spatula. Sprinkle with cumin & serve with crudites. Keeps for 3 days in the fridge.
