Bombay Hummus

Have a Bombay Hummus plate in the comfort of your own home! Yes, another rebar recipe. If you're in the Toronto area, I recommend Mr. Pita wholewheat pita bread, available at Noah's.

1/4 c. canola oil
1" piece of ginger, peeled and thinly sliced
1 540ml can chickpeas (or cook your own from scratch!*)
1/4 c. cashews, roasted
juice of 1 lime
2 cloves garlic, minced
1 t salt
1 t ground cumin
1 t ground coriander
1/2 t cracked pepper
1/4 t cayenne
pinch turmeric
pinch cinnamon
2 T chopped cilantro
2 T chopped mint

1. Gently heat the oil and ginger in a small saucepan. Let the ginger sizzle, but not brown. After about 10 mins, remove from heat and set aside to cool.

2. Combine all ingredients (including ginger and oil) in a food processor or blender, and pulse to blend. Blend to a rough purée and season to taste. (If your blender is as crappy as mine, you may want to add some water to thin it out and make it easier to blend.)

* I have just discovered how easy it is to cook beans from scratch. Put some dry beans in a pot (for this recipe, maybe a cup or so), take out any funny looking beans, cover them with lots of water and a lid, and leave overnight. The next day, bring to a boil and add a bay leaf and a couple of cloves of garlic (crushed), and some fresh herbs if you have any. Boil away until they're almost tender, and add some salt for the last 15 mins or so. That's it!