Ginger Mint Hummus

This hummus dip has an Indian flare and goes especially well with pieces of my Sweet Potato Roti (recipe coming soon!. Great for a party or appetizer!

Makes about 3 cups.

Ingredients:

• 1 jalapeño pepper
• 2 c cooked garbanzo beans
• 1/2 c bean cooking liquid or water
• 1/4 c lemon juice
• 1/4 c tahini
• 3 Tbsp olive oil
• 2 cloves garlic, minced
• 2-3 tsp minced ginger root
• 2 tsp dry mint
• 1/4 tsp salt

Directions:

1. Roast the jalapeño over an open flame or under the broiler until charred on all surfaces. Remove and cool in a sealed bag for 10 minutes. Remove seeds and membranes. Mince the pulp and place it in a food processor.
2. Add garbanzo beans, bean liquid, lemon juice, tahini, olive oil, garlic, ginger root, mint and salt.
3. Process until smooth and creamy. Transfer to a serving bowl and serve with sweet potato roti, whole grain crackers, vegetable sticks, or pita chips. Refrigerate unused portion and use within a week.