Recipe by @avocado_skillet

Ingredients:

• 2 tbsp Blue Evolution Alaskan Kelp Purée

• 1 can chickpeas – drained

• 1 tsp baking soda

• 1/2 tsp cumin

• 1/2 tsp salt

• pepper to taste

• 2–4 tbsp ICE COLD water

• 1/2 cup tahini

• 2 tbsp @blueevolution kelp puree

• juice from 1/2 lemon

• 1 tbsp olive oil

• 1/4 cup parsley

Method:

1. Boil chickpeas with baking soda for 20 minutes. Let cool fully.

2. Add chickpeas and the rest of the ingredients to a food processor and blend until smooth.

3. Store in 100% plastic-free food containers by ECOlunchbox. Enjoy!