Chickpea And Tamarind Dip (Hummus Bi Tamar Hindi)

• 2 cups canned chick-peas, rinsed (or cook your own)
• 3 tablespoons tahini (I do feel quality of tahini can make or break)
• 2 tablespoons tamarind paste (or to taste, no seeds!)
• 1 1/2 tablespoons finely chopped fresh ginger (or to taste)
• sea salt
• fresh ground black pepper
• fresh lemon juice, to taste (optional, I use this)
• minced garlic, to taste (optional, I recommend only a small amount to let the tamarind shine)
• 1 tablespoon cilantro leaves (fresh coriander) or 1 tablespoon flat leaf parsley
• 1 tablespoon extra virgin olive oil (I recommend unrefined, has a better flavour and is much healthier)
• water (if needed)

1. Place all ingredients, except coriander or parsley and olive oil, in a food processor and process into a somewhat thick paste, adding a little water as necessary.
2. Taste and adjust flavours to taste.
3. Place on a serving platter and sprinkle with fresh coriander or chopped parsley and extra virgin olive oil just before serving.

chickpeas, tahini, tamarind paste, fresh ginger, salt, fresh ground black pepper, lemon juice, garlic, cilantro, extra virgin olive oil, water

Taken from www.food.com/recipe/chickpea-and-tamarind-dip-hummus-bi-tamar-hindi-417339 (may not work)