Using a food processor or blender, blend the tahini and lemon juice until creamy. Add 1 tablespoon of olive oil, 1 tablespoon of water, and one lime. Blend up again, scraping the sides as needed.
Add salt, cumin, garlic powder, garlic cloves, and 1 can of the chickpeas (or garbanzo beans). Blend, scraping the sides as needed. Next, add the juice of 2 limes, another tablespoon of water, and the second can of beans. Blend again.
Add remaining oil, water, basil, and moringa powder. Blend until completely smooth, about 3-5 minutes. Taste, and adjust seasonings as needed.
Scoop out and sprinkle with paprika. Garnish with fresh chopped basil leaves.
Ingredients
Directions
Using a food processor or blender, blend the tahini and lemon juice until creamy. Add 1 tablespoon of olive oil, 1 tablespoon of water, and one lime. Blend up again, scraping the sides as needed.
Add salt, cumin, garlic powder, garlic cloves, and 1 can of the chickpeas (or garbanzo beans). Blend, scraping the sides as needed. Next, add the juice of 2 limes, another tablespoon of water, and the second can of beans. Blend again.
Add remaining oil, water, basil, and moringa powder. Blend until completely smooth, about 3-5 minutes. Taste, and adjust seasonings as needed.
Scoop out and sprinkle with paprika. Garnish with fresh chopped basil leaves.