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.