1 can chick peas
2 cloves garlic
1/2 cup of dry roasted sun flower seeds (replaces tahini paste)
The juice of 1 lemon
1 teaspoon salt (more or less to taste)
Water from the can of chick peas to blend
Green herbs- I used dry parsley
Red spices- I used paprika here but have used Sriracha or garlic chili sauce.
A few extra sunflower seeds.
Drain peas, set water from can aside. Juice lemon into processor. Toss everything else in food processor with garlic peeled. Pulse to mash- pour in can water a little at a time and continue to pulse until hummus is at the consistency you enjoy- I used about half of the water.
Spoon into serving dish and chill in the fridge to let all the flavor marinate.