Jerusalem Chickpea Sandwich Filling

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Jerusalem Chickpea Sandwich Filling

 

 

1 small rib celery -- quartered

or 1 broccoli stalk trimmed

peeled and

quartered

1 3/4 cups cooked chickpeas

or 1 (15-ounce) can chickpeas

drained -- (rinsed if

nonorganic)

5 tablespoons Lemon-Tahini Sauce -- (5 to 6)

2 tablespoons freshly squeezed lemon juice

-- (2 to 3)

1/2 teaspoon salt -- or to taste

 

Here's a tasty way to add excitement to your lunch

bag. Stuff this

flavor-packed mixture into pita with thinly sliced

tomato and some lettuce

or sprouts, and - if you're willing to offer tastes -

be prepared for

lunch-mates to ask for the recipe. Try to make this

the night before, as

it is even tastier after a sojourn in the

refrigerator. It is also

delicious in Tortilla " Sushi " or as a cracker spread

or a vegetable dip.

 

Pulse the celery in a food processor until coarsely

chopped. Add the

chickpeas, 5 tablespoons sauce, 2 tablespoons lemon

juice, and salt.

Pulse to create a coarse puree. Taste and add more

sauce, lemon juice,

and/or salt as needed. Makes about 2 cups