1 15oz can chickpeas1/2 cup tahini1 tbsp minced garlic1 tbsp grated fresh ginger1/4 cup cilantrojuice from 1/2 a lemon1/4 cup water1/4 cup olive oil
1 tsp sea salt
In a food processor, blend the chickpeas until they are a coarse grain.
Add the tahini, garlic, ginger, lemon juice, cilantro and salt. Blend for a full minute or two.
With the processor still running drizzle in the oil and then the water. For an even smoother, thinner consistency add more water.
Adapted from abeautifulmess.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2016.