August 15, 2022

Ingredients:

1 15-ounce can chickpeas, drained*
1 medium lemon, juiced (~3 Tbsp or 45 ml as original recipe is written)
3 Tbsp tahini
2 cloves garlic (minced // plus more to taste)
1 tsp fresh grated ginger
1/2 tsp fresh grated turmeric*
1/4 tsp ground turmeric (plus more to taste)
1/4 tsp sea salt (plus more to taste)
1 pinch cayenne pepper ( optional)
1-2 Tbsp olive oil (or sub water)

Instructions

Add drained chickpeas, lemon juice, tahini, garlic, ginger, fresh turmeric, ground turmeric, salt, and cayenne (optional) to a blender or food processor and blend on high until creamy and smooth, scraping down sides needed.
To create a creamier texture, add a bit of oil and/or (if avoiding oil) water. (I used 1 Tbsp oil and 2 Tbsp water).
Taste and adjust flavor as needed, adding more garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice. I added a bit more ground turmeric, lemon juice, and salt.
Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days

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