INGREDIENTS
1 can
chickpeas (drained & rinsed*)
1/3 cup
| 77 grams tahini (sesame seed butter)
1/4 cup
| 60 ml freshly squeezed lemon juice
2
garlic cloves
1 tbsp
turmeric powder
2 tsp
ginger powder
2 tbsp
| 30 ml extra virgin olive oil
1 tsp
sea salt
1 tsp
ground black pepper