Ingredients
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1/2 cup celery, sliced
1/2 cup carrots, diced
1/4 - 1/3 cup scallions, sliced
1/4 cup or so hummus or tahini (any vegan mayo works too)*
1 - 2 tablespoons mustard (stoneground or dijon)
sea salt & cracked pepper, to taste
dash of garlic powder
juice of 1 lemon, optional
small handful pepitos, optional
paprika/smoked paprika, garnish
Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry blender. Add the remaining ingredients and combine. Add more hummus if you like it creamier and taste for seasoning. Serve however you like.
Store leftovers in an air-tight container in the fridge for up to a week.
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