Steps
- Drain 425g of canned chickpeas. Blend with the juice of 1 medium lemon, 3 tablespoons of tahini, and 2 minced garlic cloves.
- Add 1 teaspoon of grated fresh ginger, ½ teaspoon of grated fresh turmeric, ¼ teaspoon of ground turmeric, and ¼ teaspoon of sea salt.
- Blend in 1 tablespoon of olive oil and 2 tablespoons of water until smooth, scraping down the bowl. Spoon into a serving dish.