Turmeric Chickpea Yogurt

1 ½ cups 250g cooked chickpeas or one 15-ounce / 425g can, drained and rinsed
½ cup 120ml Tangy Cashew Cream or 1⁄2 cup / 120ml unsweetened plain vegan yogurt
1 ½ tablespoons freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice
1 ¼ teaspoons ground turmeric
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon agave nectar or maple syrup
1 small clove garlic coarsely chopped
Water as needed optional

Place the chickpeas, Tangy Cashew Cream, lime juice, lemon juice, turmeric, salt, pepper, agave syrup, and garlic into a food processor fitted with the S blade. Process until smooth, stopping the machine and scraping down the bowl a few times. The texture should be the same as hummus: thick, but smooth and spreadable. If the mixture is too thick, add water a tablespoon at a time to achieve a desirable consistency.
Serve right away, or meal prep for the week by transferring the cashew cream to a single airtight container. Store in the fridge for up to 4 days or in the freezer for up to 6 weeks