Bombay Hummus

1/4 c. canola oil
1 inch piece of ginger, peeled and thinly sliced
1 540 ml can chickpeas
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

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. Rinse and drain the chickpeas. 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. Ideally, let it sit in the fridge for at least a couple of hours before adjusting the seasoning, since the flavours will develop over time. Serve cold or at room temp with whole wheat pita.