cook(ed)book

bombay hummus

tank-commander:

• 1/4 cup canola oil
• 1 inch ginger peeled and sliced
• 1/3 cup roasted cashews
• 1 can chickpeas (19oz)
• 1 juice of lime
• 2 garlic cloves
• 1tsp salt
• 1tsp pepper
• 2tsp cumin
• 2tsp coriander
• 1/2tsp turmeric 
• 1/2tsp cinnamon
• 1/4tsp mint
• 1tbsp water

simmer ginger in oil for 10mins. cram all ingredients above in food processor. pulse together until hummusly smooth. season to taste. enjoy boyyyyyyy.

Some notes:

• This is less of a hummus and more of a Indian-esque spread.  It’s very good though!  It still works great with baby carrots, etc.
• You could replace the cashews with diced walnuts or even tahini (tahini would make taste more peanutty/hummusy)

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   Some notes: This is less of a hummus...a Indian-esque spread. It’s very good though! It...

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