- 1 can of chickpeas, drained and rinsed
- 2 celery stalks, chopped fine
- 2 carrots, chopped fine
- 2 garlic cloves, minced
- 1 tablespoon chopped parsley
- 2 tablespoons Greek yogurt
- 1 tablespoon tahini
- 1 tablespoon red wine vinegar
- 1/2 tablespoon each: cumin, zaatar, sumac
- 1 teasoon cayenne
- 1 tablespoon olive oil
- salt and pepper to taste.
- Add all ingredients to large bowl. Stir to combine. With a fork, roughly smash down the chickpeas so it has a chunky but spreadable texture. If the mixture is too thick, add a little more olive oil or even a little bit of hot water.
By Erin Dishes
Adapted from The Simple Veganista
Erin Dishes Nutrition: Personalized Nutrition & Meal Plans https://erindishes.com/