Curry Hummus With Currants And Olive Oil

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Joy The Baker
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2 (15-ounce) cans chickpeas, drained

1/4 cup water

3 tablespoons fresh lemon juice

2 tablespoons tahini

2 tablespoon olive oil

1 1/2 teaspoons ground curry powder

1 1/2 teaspoons ground ginger

1 teaspoon salt

1/4 cup dried currants

1/4 cup chopped green onions

olive oil , salt and pepper for serving

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