Put the seeds in a bowl and cover with filtered water by an inch or two. Soak at least 4 hours, and as long as overnight. (This will breakdown the enzyme inhibitors making the seeds easier to digest and their nutrients more bioavailable). When ready to use, strain out the water and rinse off the seeds.

Place all ingredients except the olive oil in a high-speed blender or food processor & blend well.

Slowly drizzle in the olive oil and blend until smooth and creamy.

Adjust seasoning to taste.

You can always add more olive oil to thin it out or more lemon juice for an extra kick of acid. But adjust slowly — you can add in, but you can’t take out!