New Delhi - Style Chick Pea Hummus

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New Delhi - Style Chick Pea Hummus

 

1 cup chick peas, soaked

1 slice ginger, 1/4 " thick

1 small jalapeno pepper, seeded

3 tablespoons lime juice

1/4 cup roasted almond butter

1 1/2 tablespoons almond oil

2 tablespoons cilantro, chopped

8 mint leaves, torn

salt and pepper

1/2 tablespoon cumin seeds, toasted

 

Crudités:

bell peppers

celery

carrots

snow pea or sugar snap pea pods

 

Cook chick peas until very tender, up to 3 hours.

Drain and cool. Transfer to a food processor. Add

ginger, pepper, lime juice, almond butter and oil and

herbs. Process until smooth. Season with salt and

pepper.

Place in a shallow serving dish, smoothing the top

with a spatula.

Sprinkle with cumin and serve with crudités. Keeps for

3 days in the

fridge.

 

 

 

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