Place 4 cups of filtered water and the 16 ounces of chickpeas to soak for 24 hours in a large cup or bowl. Soaking allows the chick peas to absorb water which hydrates them so that they become soft, which results in a delightful creamy hummus.

Sear the 1 pound beef liver steaks with 1/3 cup of extra virgin olive oil in a sauté pan. Sear both sides until fully cooked.

Drain the water from the 16 ounces of chickpeas that soaked overnight and discard the water.

Ideally using your food processor, pulse mix the chickpeas until they look creamy. There is no need to add additional water

There you have it! The raw hydrated chickpeas have been transformed into HUMMUS! Pour the hummus into a zip lock bowl that has a tightly sealed lid.

Notice the creamy texture.

Place the seared and cooked beef liver into the Cuisinart- Pulse until creamed liver pate’

This is Beef Liver Pate’

Mix the liver pate’ and hummus in the same zip lock bowl.

Slice your carrot slices as thin as possible.

Arrange your carrot slices and dab the 50-50 mixture of creamed hummus and liver pate’ as the carrot cookie filling.

Xena is deciding which live hummus cookie treat to eat