1 can 15 oz organic garbanzo beans (chickpeas)*
3 cloves garlic, smashed, marinate in 2 tablespoons of white wine vinegar and refrigerate for at least an hour, or use pickled garlic from The Pickle Guys
2 tablespoons hemp seed oil
2 tablespoons water
½ tablespoon almond oil
¼ cup tahini
¼ cup carrot top leaves
¼ teaspoon ground cumin
¼ teaspoon ground mustard seeds
¼ teaspoon ground paprika
½- ¾ teaspoon Murray River or Himalayan pink salt
Zest from 1 ½ lemons
Blend tahini, lemon zest and smashed garlic in food processor or blender for about 1 minute or so. Scrap sides of bowl – add carrot top leaves, hempseed and almond oils, ground cumin, mustard seeds and paprika and blend for 30 seconds to a minute. Scrap sides of bowl and add chickpeas, water, salt, and blend for about 1 minute or so until desired consistency.
Add a touch of any ingredients to taste.
*For the intrepid, try raw sprouted chickpeas; soak I cup dried chickpeas in 3 cups water for 2 days, changing the water every 12 hours until they sprout, rinse thoroughly before use. Sprouted chickpeas have a more intense flavor and are packed with nutrients.