200g Chickpeas (for raw version, soak and sprout chickpeas first, then use directly in recipe. For cooked version, either sprout chickpeas or merely soak overnight, then boil for approximately 1.5 hours on a low heat). 3tbsp Tahini
Juice of half a lemon
2 cloves of garlic, chopped finely
Herb salt to taste
1tbsp olive oil (optional)
Water to thin

Blend all the ingredients in a food processor, adjusting quantities as necessary until you reach the desired consistency and flavour. Serve alongside salad, use with freshly chopped vegetables as a dip, or wrap in lettuce leaves as a filling.