Ingredients
2 cups sprouted chickpeas
2 tablespoons raw tahini
2 tablespoons extra virgin olive oil
2 cloves garlic
juice of 2 lemons
1/4 cup filtered water
1 pinch himalayan pink salt
2 tablespoons raw tahini
2 tablespoons extra virgin olive oil
2 cloves garlic
juice of 2 lemons
1/4 cup filtered water
1 pinch himalayan pink salt
Blend all in until creamy. Serve with raw olives raw olives and veggie sticks doused in ice water.
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