INGREDIENTS
2
medium kale leaves, (ribbed)
1
medium carrot, (peeled and cut into chunks)
1
(15oz/439g) can chickpeas, (drained and rinsed)
2 tbsp
nutritional yeast
1/3 cup
tahini
1/4 cup
fresh flat-leaf parsley leaves
2
green onions (green parts only), (roughly chopped )
2 tbsp
fresh lemon juice
2 tsp
prepared yellow mustard
1
teaspoon Celtic sea salt, (plus more to taste)
1/2 tsp
curry powder, (plus more to taste)
1/2 tsp
ground cumin, (plus more to taste)
1/8 tsp
freshly ground pepper, (plus more to taste)