1 1/4 thick slice ginger 
1 small jalapeno pepper, seeded 
3 tablespoon lime juice 
1/4 cup roasted almond butter 
1 1/2 tablespoon almond oil 
2 tablespoon cilantro, chopped 
8 mint leaves, torn 
1 salt & pepper 
1/2 tablespoon cumin seeds, toasted 
1 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....