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10 ounces (~6 cups) kale, loosely chopped or torn
1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
1.5 Tbsp olive, avocado or grape seed, oil
2.5 - 3 Tbsp tandoori masala spice blend* (see notes for DIY blend)
1 head garlic
1/4 cup tahini
2 Tbsp olive oil + more for roasting garlic
2 lemons, juiced (~1/3 cup)
1-2 Tbsp maple syrup (or honey if not vegan)
Pinch each salt + pepper
Hot water to thin
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1st Keep
 gbriana
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Tiaburnett49
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