Ingredients
- 8 mint leaves
- 1 jalapeno pepper
- 200 gr chick peas
- 55 gr almond butter (roasted)
- 45 ml lime juice
- 22 ml almond oil
- 18 gr cilantro
- 3 gr cumin seeds
- 1/4 slices ginger (thick)
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.
