by: Deborah Waddell
Cook Time: 10 minutes
Yield: 4 servings
Ingredients:
- 2 cups of cooked garbanzo beans or 1 can of garbanzo beans
- 1/2 medium onion chopped
- 1-2 stalks of celery chopped
- 2 Tbsp. or to taste of Dijon or champagne mustard or your favorite mustard Fresh dill (optional)
- 1 tsp or more of nori, dulse or kelp flakes
- 1/2 tsp or to taste of herbamare (17 different organic herbs and spices) or Salt and Pepper
Directions:
- Place the drained and rinsed garbanzo beans if using canned beans into the food processor and pulse until the beans are the consistency of tuna. You don’t want a puree, but rather a chunky consistency.
- Remove the beans and place in a bowl
- Add the chopped onion and celery and blend well
- Add the mustard and seasonings and blend well again.
Notes:
I love to keep this on hand all the time. It tastes great on a sprouted wheat roll or sliced bread. My favorite way to eat it is on large romaine or collard leaves as a wrap. I also love to place a 1/2 cup into my salad and eat it that way. You get tons of flavor without all the fat from using Mayo and without Mercury and PCB’s from tuna.