1 c  Chick peas, soaked
1    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    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.