2 cups dried chickpeas
1/2 cup tahini
4 Tbsp Salt
4 Tbsp Olive Oil
3 carrots
2 Scallions
1/2 bunch of Kale
2 Tbsp Rosemary
2 Tbsp Tumeric
4 Tbsp Black Pepper
Boil the chickpeas with the Rosemary, Tumeric, Black Pepper, and 3 Tbsp of Salt.
Strain and let cool.
Pour into blender with all the vegetables, tahini, Olive oil, and remaining salt. If needed add a bit of water to thin the consistency.
1/2 cup tahini
4 Tbsp Salt
4 Tbsp Olive Oil
3 carrots
2 Scallions
1/2 bunch of Kale
2 Tbsp Rosemary
2 Tbsp Tumeric
4 Tbsp Black Pepper
Boil the chickpeas with the Rosemary, Tumeric, Black Pepper, and 3 Tbsp of Salt.
Strain and let cool.
Pour into blender with all the vegetables, tahini, Olive oil, and remaining salt. If needed add a bit of water to thin the consistency.