New Delhi-Style Chick Pea Hummus

Recipe Ingredients

1 cup	237ml	Chick peas - soaked
1		S ginger
1		Jalapeno pepper - seeded (small)
3 tablespoons	45ml	Lime juice
1/4 cup	49g / 1.7oz	Roasted almond butter
1 1/2 tablespoons	22ml	Almond oil
2 tablespoons	30ml	Cilantro - chopped
8		Mint leaves - torn
		Salt and pepper
1/2 tablespoon	7.5ml	Cumin seeds - toasted
		Crudites - bell peppers, - carrots, snow peas
		Celery

Recipe Instructions

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 crudites. Keeps for 3 days in the fridge.

Yamuna Devi, "Yamuna's Table"

Source:
Zenophon

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