Categories: Appetizers, Indian, Snacks, Side dish 
      Yield: 2 cups 
  
      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.