1 cup chick peas, soaked
1 1/4 thick slice ginger
1 small jalapeno pepper, seeded
3 tablespoon lime juice
1/4 cup roasted almond butter
1 1/2 tablespoon almond oil
2 tablespoon cilantro, chopped
8 mint leaves, torn
1 salt & pepper
1/2 tablespoon cumin seeds, toasted
1 crudites -- bell peppers, - carrots; , snow peas & - celery
Directions: How to Cook New Delhi-Style Chick Pea Hummus
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.
Recent comments and reviews for this recipe:
No comments, so be the first!
Add your comment: