Cilantro & Ginger Hummus

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1 can (15 ounces) chickpeas (you can use dry and cook your own too)

1/2 cup tahini

1 tablespoon minced garlic

1 tablespoon grated fresh ginger

1/4 cup cilantro

juice from 1/2 a lemon

1/4 cup water (or reserve the chickpea cooking water if you use dry beans)

1/4 cup olive oil

1 teaspoon sea salt

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