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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)


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.