Dip or Sandwich Filling
Ingredients
- 4 c. cooked or canned Chickpeas (garbanzo beans)
- 2 tsps. powdered Kelp
- 4 tsps. wheat-free organic Tamari
- 1 tbsp. Lemon juice
- ½ c. organic Veganainse
- 2 stalks of Celery, finely diced
- 3 tbsps. of finely diced Onion
- ¼ tsp. ground Dill Weed or ground Dill Seed
- ½ tsp. Paprika
Instructions
Drain the chickpeas and put them into a large bowl. Use a potato masher and partially mash them - not to a totally blended mush, only enough so each bean is a little bit flattened, and a few chunks remain. Sprinkle in the kelp, add the tamari, lemon juice and Veganaise and mix well. Add the onion, celery, dill and paprika and stir. Serve on a bed of lettuce, with rice crackers, or as a sandwich filling with lettuce and tomatoes.
