• 2 leeks, about 1 1/2 cups, chopped in 1/4 inch half rounds, rinsed.
• 1/2 pound of asparagus, about 2 cups chopped in one inch pieces
• 2 tablespoons olive oil
• 2 cups baby spinach roughly chopped
• 2 cups parsley, chopped
• 1 cup cilantro, chopped
• 3 scallions, thinly sliced
• 1/4 cup of fresh dill (or tarragon, basil or chives, or a combo) chopped
• 1 1/2 cups water
• 1 1/2 cups raw chickpea flour
• 1 teaspoon powdered psyllium
• 1/4 cup hemp hearts
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon white miso paste
• 2 teaspoon Dijon mustard
• 3 tablespoons fresh lemon juice
• 1 clove of garlic
• 1/4 teaspoon turmeric (optional for color)

fresh tomatoes for garnish (optional)