1 garlic clove
2 cans of chickpeas, rinsed and drained
200 mls coconut cream
3 tbsp tahini
pinch of salt and pepper to taste
2 large carrots, peeled and sliced
Place the chickpeas, coconut cream, tahini, salt and pepper into the processor and process until smooth. You may need a little less of more coconut cream to get it to your preferred consistency.
Serve with sliced carrot that you can use as your crackers.