HUMMUS
CATEGORIES
INGREDIENTS
  • 1 cup chick peas, soaked
  • 1 1/4 thick slice ginger
  • 1 small jalapeno pepper, seeded
  • 3 tablespoon lime juice
  • 1/4 cup roasted almond butter
  • 1 1/2 tablespoon almond oil
  • 2 tablespoon cilantro, chopped
  • 8 mint leaves, torn
  • 1 salt & pepper
  • 1/2 tablespoon cumin seeds, toasted
DIRECTIONS
  1. 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.