Servings: 4-5

Time: 10-15 minutes

Ingredients

• 1 medium stalk celery, roughly chopped
• 1 15oz can chickpeas, drained and rinsed
• 3 tablespoons vegan mayo or blended silken tofu
• 2 teaspoons each: dried dill, onion powder, and garlic powder
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: 1 tablespoon nori or dulse flakes (seaweed)

Directions

Food Processor

1. Add all ingredients to your food processor.
2. Pulse until well combined, scraping the sides occasionally.

Note: Do not overprocess. The goal is not a hummus-like consistency, but a more chunky texture.

Hand-Mashed

1. Chop the celery into much smaller pieces and set aside.
2. In a separate bowl, add all the other ingredients.
3. Use a potato masher or large fork to mash ingredients to the desired consistency.
4. Add in the chopped celery toward the end and mix well.

Recipe and image adapted from vegcentricdietitian.com.