INGREDIENTS
2 cups
stem removed, torn, and rinsed kale
1 oz
can chickpeas, rinsed and drained
3
medium to large cloves garlic, pressed or minced
1 1/2 tbsp
tahini
2 tbsp
fresh squeezed lemon
1/4 tsp
ground cumin
1/4 tsp
chili powder
1/4 tsp
sea salt
1/4 tsp
black pepper
1
heaping tablespoon gluten free oat flour
1 tsp
coconut oil to grease the baking pan