The perfect summer dip! It’s so fresh and sunny looking! Not to mention perfect with crackers, carrots, celery, and so much more!
- 1 can of chickpeas, drained, rinsed.
- 1/2 a mango, peeled, cubed.
- Juice of 1/2 a lime.
- Sea salt to taste.
- 1 tsp curry powder (or cumin).
- 1 tbsp tahini.
- 3 tbsp water.
- 1/2 tsp ground turmeric.
- 1 garlic clove.
Boil the chickpeas in a pot of water for about 10-15 minutes. Then add to a food processor with the mango, lime juice, salt, curry powder, tahini, water, and garlic. Blend until smooth and creamy. Top with more cubed mango and sesame seeds!