Ingredients
Scale
⅓ cup tahini (stir well before measuring)
¼ lukewarm water (or if you cook your own chickpeas from dried, you can save 1/4 cup of the cooking broth and use that in place of the water)
2 lemons
1 garlic clove, grated or minced
1 ½ tsp. grated, peeled fresh ginger
1 ½ tsp. cumin
1 tsp. smoked paprika
1 tsp. salt
¼ tsp.cayenne pepper
¼ tsp. honey (optional)
Instructions
Put the tahini in a large bowl, pour in water or cooking broth and whisk until the tahini is smooth. Grate the zest of 1 lemon over tahini, then squeeze over and whisk in the juice of both lemons. Whisk in remaining ingredients, and taste to see if you’d like to adjust seasonings.