1 tbs coriander stalks, cut in pieces plus 2 tbsp picked leaves
Instructions
With a vegetable peeler cut 6 strips of lemon peel and squeeze the lemon.
For the dressing, reserve 100 gr of chickpeas and a strip of lemon peel.
In the blender vase, place the chickpeas, lemon juice, tahini, garlic clove, grated ginger, 5 strips of lemon peel, 50 ml of water and salt.
Blend thoroughly until we obtain a very fine puree, we test the texture and if necessary add one or two tablespoons of water and we blend again until we obtain the desired texture, smooth and spreadable.
Try it and rectify the point of salt and lemon. Reserve the mixture in the fridge.