1 x 400g tin chickpeas
¾ tsp salt
2 small garlic cloves
½ tsp cayenne pepper
4 tbsp water/bean water
½ – 1 tsp ground turmeric (to taste)
2 tbsp tahini
1 tsp ground ginger
2 tbsp olive oil
- Drain chickpeas and either use some of the bean water (aquafaba) in this recipe or save it for another (mayonnaise, for example).
- Cut lemon in half and squeeze juice into food processor, catching pips.
- Put all remaining ingredients into food processor and blitz until smooth.