Ingredients:
250 g (2 1/2 cups) cooked chickpeas or 1 can of chickpeas (to save time)
1 tbsp white tahini
1 garlic glove
4 tbsp sesame seeds
1/2 cup sunflower seeds or pine nuts
1 squeezed lemon
1/2 red flowering kale head (shredded)
salt and pepper
Method:
Method: In a medium sized pan roast sesame and sunflower seeds over low to medium heat. Once seeds are slightly toasted and golden brown put to the side to cool down.
Place Chickpeas with one half of the chickpea liquid (from the can or 1 cup from the cooked chickpeas) into a food processor. Add the rest of the ingredients and pulse until well combined. Add seasoning and some water if needed for a better consistency.
Store in fridge for up to 3 days. Enjoy with some veggies or sugar and gluten free snacks 🙂 I had some delicious crackers by Marie’s Gone Crackers