From Kathrine Page

• 1 clove garlic
• 1 one inch long fresh ginger
• 2 cups chickpeas, drained
• 1/4 cup cashew butter
• juice of one lemon
• 3 tablespoons rice vinegar
• 1/2 teaspoons chili-garlic sauce
• 1/2 teaspoon anise
• 1/4 cup chopped cilantro
• 1 green onion, chopped
• 1 teaspoon oil

Mince garlic and ginger in processor.  Add beans, lemon juice, butter, vinegar, garlic sauce, anise.  Process to a coarse puree.  Add cilantro and green onion.  For thinner hummus, add more lemon juice or vinegar.  Use as a dip for vegetables or crackers.