INGREDIENTS
1/2 cup
walnuts
2 cups
canned chickpeas
1 small
red onion
2
garlic cloves
1 tsp
baking powder
1 tsp
cumin
1 pinch
salt
2 tbsp
lemon juice
1/2 cup
fresh flat-leaf parsley
1/2 cup
fresh cilantro
1/4 cup
olive oil
1/2 cup
tahini
1 leaves
collard leaves