Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 Jenn you and your husband might enjoy this hummus. I got it off the Internet a few weeks ago. I made it over New Years and we all enjoyed it. Lily NEW DELHI-STYLE CHICK PEA HUMMUS 1 c Chick peas, soaked (I used 2 cups of canned ones) 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, toasted 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. Keeps for 3 days in the fridge. Serve with mini toasts, pita chips, use as a sandwich spread or dip for vegetables. Autos. Looking for a sweet ride? Get pricing, reviews, & more on new and used cars. Quote Link to comment Share on other sites More sharing options...
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