2 c Chickpea flour
2 c Filtered water
1/2 c Fresh basil leaves
1 c Sun-dried tomatoes
1 Lemon
1 tb Tahini
2 tb Dried mixed herbs (I use
-mix herbs de provence,
-oregano, and thyme)
1 ts Miso paste or tamari
1 ts Paprika; heaping
1 ds Chilli flakes
Salt and pepper
Pre-heat the oven to 375°F / 190°C. Then juice the lemon and place
it's juice with all of the other ingredients except for the sun-dried
tomatoes into a food processor. Blend until smooth.
Chop the sun-dried tomatoes into bite-sized chunks and stir them into
the mixture.
Pour the mixture into a baking tray either lined with baking paper or
olive oil and bake for 25 to 30 minutes until the top is set and you
can stick a knife through and pull it out clean.
