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Ingredients
US|METRIC
2 SERVINGS
- 1 can chickpeas (drained, rinsed and patted dry [I used 2 cups/480 ml cooked chickpeas])
- 3 Tbsp. sesame seeds
- 3 Tbsp. sunflower seeds
- 3 Tbsp. pumpkin seeds (pepitas)
- 3 Tbsp. coconut oil (melted)
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 tsp. coriander (whole)
- 1/2 tsp. pepper
- 1/2 tsp. paprika
- 1/4 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 1 head kale (large, stems removed and chopped/torn into bite sized pieces)
- 2 avocados (diced)
- 3/4 cup raw cashews (or sesame seeds for a nut free version [I used cashews])
- 2 garlic cloves
- 3/4 cup Tahini
- 1 tsp. apple cider vinegar
- 1 Tbsp. lemon juice (1/4 a lemon)
- 2 tsp. nutritional yeast ([for ACD stage one, use mild miso instead])
- 3 Tbsp. coconut oil (melted)
- 1/2 cup water
- 1/2 tsp. salt ([I used sea salt])
- 1 tsp. pepper
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