INGREDIENTS
- 350 g chickpeas, soaked for 12 hours
- 100 g Hulled Hemp Seed
- 100 g tahini
- 2-4 cloves garlic, crushed
- 1/2 lemon, squeezed
- 1 tsp Tamari sauce
- 6 dates, soaked for 5 minutes
- Paprika and parsley topping (optional)
METHOD
Leave chickpeas to sprout for 48 hours. Place in a blender and blend well, slowly mixing in remaining ingredients.
