Delicious on thin sesame crackers, rice cakes, or sourdough bread
1 cup chickpeas, cooked (canned is okay if absolutely necessary)
1 Tbsp. tahini
1 tsp. mustard, freshly ground seeds or powder
1 Tbsp. brown rice vinegar
1 Tbsp. shoyu
1/4 cup chopped chives, spring onion or parsley
Puree all the ingredients together in a food processor, blender, or mortar and pestle. Serve with chives or parsley as garnish.
Delicious on thin sesame crackers, rice cakes, or sourdough bread.
Recipe from Sahaja’s kitchen