Name: New Delhi-Style Chick Pea Hummus
Ingredients: 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

Loving engagement in each other’s spiritual lives must be normalized in a positive and formative way before corrective discipline can be sustained. Without this context of deeply interpenetrating spiritual relationships, corrective discipline will be like walking up to a child whom you see only once a month and spanking him in the street. It will likely be perceived as harsh, if not abusive, rather than the tough but responsible outworking of loving concern for another’s spiritual good.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Appetizers, Indian, Snacks, Side dish	2	Cups

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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