Drain and rinse the chickpeas with filtered water. Place the chickpeas into a blender and blend the chickpeas to a fine puree. Then add the rosemary leaves or cumin/sumac/turmeric/cayenne/chilli powder, tahini, filtered water, garlic, lemon/lime juice, salt and pepper into the blender and blend again until a smooth consistency is achieved. You may need to use a spatula to help break up air pockets and push the chickpeas towards the centre of the blender at times. Store in a glass container and keep refrigerated. Use within a week. Serve when chilled is best.
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