Chickpea Salad Dip + Spread

I have tried to create a creamy but substantial salad sandwich dip for some time now and this is the best I have ever had! It does not dry out when stored like others I have tried and can be kept in the refrigerator and snacked on for a few days while keeping the same consistency.

Ingredients

• Chickpeas
• Red Onion
• Vegan Mayo
• Dijon Mustard
• Apple Cider Vinegar
• Nutritional Yeast
• Green Chilis
• Salt
• Pepper
• Garlic Powder
• Crushed Red Pepper Flakes
• Oregano
• Parsley
• Dill
• Turmeric
• Cumin Powder

Steps

• To a food processor, add 1/4 c vegan mayo, 1 Tbsp dijon mustard, 1 tsp nutritional yeast, 1/4 tsp minced green chilis or green chili paste, 1/4 tsp apple cider vinegar, 1/4 tsp dried parsley (or 1 Tbsp fresh chopped parsley), 1/4 tsp black pepper, and a pinch of salt — puree for few seconds until combined
• Rinse and drain 1 can of chickpeas
• Add 1/4 small red onion and 1/2 of the chickpeas to the food processor — chop through until onion completely chopped and ingredients combined
• Add 1/4 tsp garlic powder, 1 tsp red pepper flakes, 1/2 tsp oregano, 1/4 tsp dill, 1/4 tsp turmeric, and the rest of the chickpeas — pulse a few times on chop setting to mix through
• Enjoy!
• I could not wait to make a sandwich with this and just dunked some crackers into the mix and it was delightful that way