Susie Csorsz Brown
I found the original recipe on www.minimalistbaker.com, and immediately started tweaking it. This is one of our current favorite dips and sauces. We served it on salmon with roasted sweet potatoes. We served it on a farro and broccoli bowl. It's an awesome dip with veggies. The kids love that they can make this without much help. And it is an amazingly beautiful color, so that's a bonus.
Yields: 1 1/2 cups
1 can chickpeas (with liquid)
2 Tbsp nutritional yeast (if you can’t have, omit)
3 cloves garlic, skin removed
2 -3 Tbsp lemon juice
2 Tbsp tahini
1/2 tsp sea salt
1/2 tsp ground turmeric
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 T maple syrup
1/3 - 1 cup water (depending on if you want to serve this as a dip or as a sauce
In a blender, combine chickpeas with their liquid, nutritional yeast, garlic, lemon, tahini, salt, ground turmeric, curry powder, ground cumin, cayenne, and maple syrup.
Blend on high until creamy and smooth. Add more water as needed. If you want to serve this as a dip, you'll need less water. If you want it as a sauce, you'll add more.
Transfer to serving container and chill in refrigerator at least one hour to allow flavors to meld.
Serve as a dip with cut up veggies and chips. Serve as a sauce over fish and sweet potatoes. Serve as a salad dressing on leafy greens or a grain bowl.