New delhi-style chick pea hummus

2 cups

Ingredients

Quantity Ingredient
1 cup Chick peas, soaked
1 each 1/4\" thick slice ginger
1 small Jalapeno pepper, seeded
3 tablespoons Lime juice
¼ cup Roasted almond butter
1½ tablespoon Almond oil
2 tablespoons Cilantro, chopped
8 eaches Mint leaves, torn
Salt & pepper
½ tablespoon Cumin seeds, toasted
Crudites -- bell peppers, carrots, snow peas & celery

Directions

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.

Yamuna Devi, "Yamuna's Table" Shared by Mark Satterly [Note from Karen: This really is wonderful with the addition of fresh garlic -- maybe 3 or 4 cloves.] Submitted By KAREN MINTZIAS On 01-10-95

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