INGREDIENTS
3 cups
chickpeas, cooked or canned, rinsed and drained
1/4 cup
+ 2 Tbsp. water (less if you use canned chickpeas)
3 cups
fresh spinach
2 tbsp
apple cider vinegar
4 tbsp
tahina
2 tbsp
nutritional yeast
4
sprigs fresh parsley
juice of 1/2 lime (or lemon)
1 tsp
sea salt
1 tsp
garlic powder
1 tsp
dried onion flakes (you can use fresh chives and fresh red onion as in the original recipe if you prefer)