Easy
15 mins.
1 persons
4 sun-dried tomatoes preserved in oil
Juice of 1 lemon
10 pitted green olives
2 cloves of garlic
500g cooked chickpeas
2 tablespoons Iswari hemp seeds
3 tablespoon of oil
1 handful of fresh basil leaves
1 teaspoon dried oregano
Salt
1. In a blender, grind the hemp seeds with the oil until they form a paste. Set aside.
2. In a blender, blend the chickpeas with the lemon juice until it forms a paste.
3. Add the other ingredients and the hemp seed paste and blend until well blended. Serve in a bowl.
4. Serve with carrot sticks.
