Set green chickpeas to boil win 2 cups of water with 1 tbsp Universal sattvic spice mix. After 20 minutes, add some Himalayan salt and cook for an additional 10 to 15 min. Then tern of the heat and after they cool a bit, strain them.
While chickpeas are cooking, preheat your oven to 450F. Line the baking sheet with parchment paper. Clean and cut your pepper onto four parts, and bake for 20 min. Then set to cool. After your peppers are cooled down, remove the skins.
To a blender* first add roasted pepper, salt, lemon juice, and ground peppercorns. Blend well.
Add chickpeas, alfalfa juice powder, and tahini to a mix and blend until smooth and well-whipped.
Gartish with some roasted pine nuts, white and black sesame seeds.
Notes
*You can use either a food processor or Vitamix blender. Vitamix will make it extra fluffy and smooth.