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August 15, 2022


  • 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)



  • 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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