New Delhi-style Chick Pea Hummus Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1 cup: Chick peas, soaked
1 each: 1/4" thick slice ginger,
1 small: Jalapeno pepper, seeded
3 tbsp: Lime juice,
1/4 cup: Roasted almond butter,
1 1/2 tbsp: Almond oil,
2 tbsp: Cilantro, chopped
8 each: Mint leaves, torn
Salt & pepper,
1/2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp