Ingredients

• 1/2 jar of chickpeas, drained

• 1 teaspoon of ground cumin

• 1 bag of green leaves or Kale

• 1 avocado, peeled and cut into chunks

• Handful of sun-dried tomatoes, roughly chopped

• 3 tablespoons of smooth and creamy tahini

• 2 teaspoons of Dijon mustard

• Juice of 1 lemon

• 2 tablespoons of almond milk