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.
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