Blanch carrot tops briefly and run under cod water.
Chop roughly and put in food processor, pulse until minced.
Add tahini, chick peas, cumin, garlic, lemon zest and juice and 3Tbsp water.
Process until pureed.
Add olive oil and 1/2 tsp sea salt and mix until well combined, season with pepper
Sort rinse and soak beans overnight.
Place rinsed beans into large pot cover with water and add, celery, onion, bay leaves, cumin and garlic powder.
Bring to a boil, then reduce heat and simmer.
get ham bone.
Add ham bone to pot, make sure water covers bean mixture.
Return mixture to boil, and reduce heat to simmer.
Add tamari and nutritional yeast.
Cook, simmer for until beans are tender, (about 4 hours).
Add additional salt and pepper to taste, and carrots cook 20 more minutes
Soak chickpeas overnight in a1 1/2 quart bowl.
Drain and rinse chickpeas.
Place in a large pot and fill with enough water to cover.
Bring to a boil and simmer for 45 minutes.
In a large pan on medium heat oil adding onion and saute for 5 minutes, then add garlic, cumin, paprika, curry powder, turmeric, pepper, and thyme. cook for 2 more min
Add cooked chickpeas to sauted onion mixture and simmer for 15 minutes.
Put chickpeas and onion mixture in blender, add nutritional yeast, tahini, tamari, and black nocino™.
Pulse and blend until smooth. add more liquid if necessary.
Put mixture in pint containers and refrigerate till firm.