Servings: 6 Prep Time: 2 1/2 days Cook Time: 5 mins
350g chickpeas, soaked 12 hours
100g hulled hemp seed
100g tahini
2-4 cloves garlic, crushed
1/2 lemon, squeezed
1 tsp tamari sauce
6 dates, soaked for 5 mins
Paprika and parsley topping (optional)
Leave chickpeas to sprout for 48 hours. Place in a blender and blend well, slowly mixing in remaining ingredients.
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