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====== Turmeric Hummus ======
Ingredients:
  * 425 g can chickpeas, drained*
  * 1 medium lemon, juiced or 45 ml lemon juice 
  * 45 g tahini
  * 6 g garlic
  * 2 g fresh grated ginger
  * 6 g ground turmeric
  * 1 g sea salt (plus more to taste)
  * 1 pinch cayenne pepper (optional)
  * 15-30 ml olive oil (or sub water)

Instructions: 
  - Add drained chickpeas, lemon juice, tahini, garlic, ginger, ground turmeric, salt, and cayenne (optional) to a blender or food processor and blend on high until creamy and smooth, scraping down sides as 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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