New Delhi-Style Chick Pea Hummus
Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.
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.
