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:

1. 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 needed.
2. 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).
3. 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.
4. 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.