2 C chickpeas, soaked 24 hours, then sprouted 72 hours
4 cloves garlic, chopped
1/2 C tahini
1/2 tsp sea salt
2 lemons, juiced
1 C fresh parsley
Blend chickpeas and garlic with 1/2 C water in a blender until well mixed.
Add next group of ingredients and blend. Adjust consistency with water if needed.
Drizzle with evoo to serve.