Parsley and sunflower seeds pesto meets hummus. Great dip with fresh idea.

1/2 bunch of parsley, stems taken out
1/4 cup sunflower seeds, toasted
1/2 cup Chickpeas/Garbanzo beans, drained and rinsed
1 garlic clove
1 tbsp. lemon juice
1/4 tsp. salt
1/4 cup of Olive oil

Place parsley, sunflower seeds,  garlic and salt in a blender and pulse two or three times to chop together. Add beans and 2 tbsp. oil, blend until it forms a thick paste. Add more or less oil (or water) as needed to make the paste. Add lemon juice to the hummus, serve with pita chips.