New Delhi-style Chick Pea Hummus
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Appetizers, Indian, Side dish, Snacks | 2 | Cups |
INGREDIENTS
| 1 | c | Chick peas, soaked |
| 1 | 1/4" thick slice ginger | |
| 1 | Jalapeno pepper, seeded | |
| 3 | T | Lime juice |
| 1/4 | c | Roasted almond butter |
| 1 1/2 | T | Almond oil |
| 2 | T | Cilantro, chopped |
| 8 | Mint leaves, torn | |
| Salt & pepper | ||
| 1/2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 0mg
Sodium: 42.1mg
Potassium: 204.4mg
Carbohydrates: 4.4g
Fiber: 1.2g
Sugar: 1.2g
Protein: <1g