Title: New Delhi-Style Chick Pea Hummus
Categories: Appetizer Indian Snack Lunch Side dish
Yield: 2 Cups

1	c	Chick peas, soaked
1		1/4" thick slice ginger
1	sm	Jalapeno pepper, seeded
3	tb	Lime juice
1/4	c	Roasted almond butter
1 1/2	tb	Almond oil
2	tb	Cilantro, chopped
8		Mint leaves, torn
		Salt & pepper
1/2	tb	Cumin seeds, toasted
		Crudites -- bell peppers, - carrots, snow peas & - celery

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"

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