New Delhi-Style Chick Pea Hummus
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Yield
8 servingsPrep
10 minCook
3 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
chickpeas (garbanzo beans)
dried, soaked |
|
0.3 | inch |
ginger
sliced 1/4 inch thick |
*
|
1 | small |
jalapeño pepper
seeded |
*
|
45 | ml |
lime juice
|
|
59 | ml |
almond butter
roasted |
*
|
23 | ml |
almond oil
|
* |
3E+1 | ml |
cilantro
chopped |
|
8 | each |
mint leaves
torn |
*
|
1 | x |
salt and black pepper
|
*
|
7.5 | ml |
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.