New Delhi-Style Chick Pea Hummus
60
Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.
Ingredients
| 1 | cup |
chickpeas (garbanzo beans)
dried, soaked |
|
| ¼ | inch |
ginger
sliced 1/4 inch thick |
* |
| 1 | small |
jalapeño pepper
seeded |
* |
| 3 | tablespoons |
lime juice
|
|
| ¼ | cup |
almond butter
roasted |
* |
| 1 ½ | tablespoons |
almond oil
|
* |
| 2 | tablespoons |
cilantro
chopped |
* |
| 8 | each |
mint leaves
torn |
* |
| 1 | x |
salt and black pepper
|
* |
| ½ | tablespoon |
cumin seeds
toasted |
|
| 1 | x |
crudites
|
* |
Directions
Cook chick peas until very tender, up to 3 hours.
Drain and cool.
Transfer to a food processor.
Add ginger, pepper, lime juice, almond butter and oil and herbs.
Process until smooth. Season with salt and pepper.
Place in a shallow serving dish, smoothing the top with a spatula.
Sprinkle with cumin and serve with crudites.
Keeps for 3 days in the fridge.
Related Recipes
Nutrition Facts
Serving Size 36g (1.3 oz)Amount per Serving
Calories 4311% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 94mg
4%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
9%
Sugars g
Protein
4g
Vitamin A 9%
•
Vitamin C 7%
Calcium 4%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
