3 tablespoons (45 ml) tamari sauce (regular or without gluten)
3 garlic cloves, finely chopped
1 large onion, finely chopped
½ teaspoon (2 ml) ground cinnamon
½ teaspoon (2 ml) ground clove
½ teaspoon (2 ml) basil
Pinch of thyme
¼ teaspoon (1 ml) sea salt
Pinch of pepper
Pour the chickpeas and water in a food processor and reduce to a purée. Grind the sunflower and sesame seeds in a food processor.
Mix the chickpea puree and the ground seeds together in a bowl. Add all the other ingredients and blend well.
Pour the mix in an oiled 8 inch x 10 inch (20 cm x 25 cm) dish. Cook in the oven at 350 F (180 C) for 30 to 40 minutes.
Great for breakfast, as an appetizer, on crispbread or in a sandwich.