Submitted by: Emerald
Prep Time: 5 Minutes
Cook Time: 0 Seconds
This is a great recipe to use when you make almond milk and have left over almond meal/pulp.
Put the almond pulp and chickpeas in food processor and blend until finely chopped. Then add the tahini and spices. If it still seems dry, add a little coconut oil (1 teaspoon at a time) and process after each addition to obtain desired consistency. Place in airtight container. Freezes well too.