Ingredients: Blend until smooth in a food processor: 2 jars of organic chickpeas (I like the jovial brand which comes in a glass jar), sesame seeds, shallot, extra virgin olive oil, a few cloves of garlic, pink Himalayan sea salt, a little water. In a small pan, heat on low the following spices: about 10 fresh cardamom pods (break them open yourself), about 2 teaspoons of cumin seeds, pink Himalayan sea salt. Using fresh spices adds a much more lively flavor! Once fragrant, transfer the spices into a mortar and pestle. Grind until smooth. Finely chop up parsley and cilantro. Pour the diced herbs and ground spices into a pour with the blended chickpeas. Mix with a little cayenne pepper. Add in flour as a binder. Fry in a small saucepan with canola oil.