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