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.