Makes 1 1/2 c
Takes 5 minutes

1 15-ounce (425 g) can chickpeas, drained*
1/2 c spinach or kale
1/4 c parsley
1-2 Tbsp (15-30 ml) olive oil (or sub water)
1 1/2 – 2 tbsp lemon juice OR 1 lemon, juice and flesh
1 1/2 tbsp tahini
2 cloves garlic
1 1/2 tsp cumin
1 tsp salt
1 – 2 tbsp Apogee spirulina crunchies
optional: pinch cayenne pepper

Directions:
Blend all ingredients in a blender until creamy and smooth. Sprinkle with toppings like more spirulina crunchies, mint leaves or parsley to make it look extra fancy. Store in the fridge for up to 4 days.

That’s it!