Healthy and hearty. I love this on toasted whole wheat bread with lettuce and tomato.
- 1 can of chickpeas, drained and rinsed
- 2 tbsp of Veganaise (vegan) or Smart Balance Omega (vegetarian)
- 2 tbsp Tofutti Sour Cream (or other non-dairy brand)
- 1 tsp of mustard
- 2 tbsp of red onion, diced
- 2 tbsp of diced pickles
- Salt and pepper to taste
- Pickle juice
Rinse the chickpeas until the water runs clear and there are no bubbles. Use a fork, masher, food processor or Ninja to blend the chickpeas. Mix the remaining ingredients except pickle juice. Add pickle juice until you get the “wetness” you desire.