Pesto:

Basil

Fresh garlic

Good Olive Oil

Salt

Pepper

Chickpeas

Splash of water

Blend in a food processor or blender

Little Gems:

Cover in pesto

Fresh ground pepper

Pinch of salt

Put in the oven at Broil Hi for 20-30 minutes

Chickpeas:

Soak dried chickpeas night before in the fridge

Let slow cook in a pot for 2 hours with saltwater

1. Take a cup of chickpeas and add in enough pesto to coat the chickpeas generously. Let warm up in a pan.

2. Once little gems are done in the oven, transfer to your dish and cut open so that the inside of the little gems faces upward. Take pesto coated chickpeas and plate over little gems. Add a dollop of Babaganouj, hummus, or avocado (or all three!) for added flavor.

Optional toppings:

Sriracha

Furikake

Red pepper flakes

Avocado

Babaganouj

Hummus