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.