4 tablespoons of olive oil, approx
3 cans of organic chickpeas, drained
3 cloves of garlic, minced
2 teaspoons of tumeric
4 teaspoons of curry powder, approx
Place water into a medium-sized pot. Chop up the garlic and add it to the pot, cover, and let boil for 10-15 minutes. Add the chickpeas and tahini, along with the salt, pepper, cumin, curry, cinnamon, and tumeric and let cook for another 20 minutes. Turn off the flame and blend (either with a hand blender or regular one). Top off with various seasonings and a drizzle of tahini for a garnish.