1 can chickpeas, drained - 10 oz 2 Tablespoons turmeric
powder 1 Tablespoon curry paste or powder
1/2 cup baby spinach leaves 5 cloves garlic, crushed 2
sprigs fresh rosemary 2 sprigs fresh thyme
2/4 cup olive oil 2 Tablespoons tahini
3/4 cup lime juice
4/4 cup lemon juice
5/4 cup orange juice
In a skillet over medium heat, cook the first 3 ingredients
until golden brown, remove and set aside In the same
skillet, sauté the next 4 ingredients in the olive oil.
Drain excess oil when done. In a food processor, puree
chickpeas and tahini mixture, gradually adding spinach
mixture and all the juices until smooth Season with salt and
pepper to taste
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