Ingredients

2 cans organic chickpeas (BPA free tins wherever possible)
Juice of 1 lemon
1 tbsp apple cider vinegar
1/2 cup tahini (preferably unhulled)
1/2 tsp Himalayan or sea salt
1 tbsp garlic powder
1 cup finely chopped black olives
1/2 cup olive oil
1/4 tsp turmeric (optional)
Filtered water: enough to get the correct consistency

Method

Place all ingredients except olives in food processor and blend until smooth.

Transfer to a bowel and mix through the olives.

Makes: 3 1/2 cups