2 tbsp sesame seeds
1/2 cup cilantro (cut off most of the stems; can be replaced with parsley or 1/4 cup basil)
1 small tomato
1 to 2 cloves garlic
1/2 to 1 lemon (juiced)
2 tbsp olive oil (for oil-free option, use 1/2 avocado & 1tbsp water)
1 can of chickpeas (398 ml/14 oz) drained and rinsed
pinch of salt
pinch of cayenne pepper (optional for extra bite)
Place all ingredients, except the chickpeas, in a food processor. Process for 10 seconds. Stop and scrape the sides of the container. Add the chickpeas. Process to your desired consistency.
By We at FLOW