4 sun-dried tomatoes preserved in oil  

Juice of 1 lemon 

10 pitted green olives 

2 cloves of garlic 

500g cooked chickpeas 

2 tablespoons Iswari hemp seeds  Add to CartAdd  

3 tablespoon of oil 

1 handful of fresh basil leaves 

1 teaspoon dried oregano 

Salt 

1. In a blender, grind the hemp seeds with the oil until they form a paste. Set aside. 

2. In a blender, blend the chickpeas with the lemon juice until it forms a paste. 

3. Add the other ingredients and the hemp seed paste and blend until well blended. Serve in a bowl. 

4. Serve with carrot sticks.