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Cilantro and Ginger Hummus

 

1 can (15 ounces) chickpeas (you can use dry and cook your own too)
1/2 cup tahini
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1/4 cup cilantro
juice from 1/2 a lemon
1/4 cup water (or reserve the chickpea cooking water if you use dry beans)
1/4 cup olive oil
1 teaspoon sea salt

First you need to peel off the chickpea skins. In a food processor blend the chickpeas until they are a coarse grain. Now add the tahini, garlic, ginger, lemon juice, cilantro and salt. Blend for a full minute or two. Now with the processor still running drizzle in the oil and then the water. For an even smoother, thinner consistency add more water. 

 

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