Blending

3 Tbsp chia seeds, 1 c coconut milk, 1/4 c fresh or frozen raspberries, 1 Tbsp melted dark

2 Tbsp olive oil, 2 cloves of garlic, minced, 1 Tbsp fresh rosemary leaves, 2 400 g cans of

500 g drained, cooked chickpeas (2 cans), juice of 1 lemon, 2 garlic cloves, roughly chopped,