| 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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