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New Delhi-Style Chick Pea Hummus

1 c Chick peas, soaked

1 ea 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 ea 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.

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