Ingredients

2 cups Chick Peas (1 can), rinsed and drained

1 small stalk celery, finely chopped

4 scallions, finely chopped

1 jalapeno pepper, seeded and finely chopped

2 tbsp finely chopped cilantro

2 tbsp finely chopped parsley

1 tbsp sour cream

1 tbsp light Ranch dressing

1 tbsp dijon mustard

2 tbsp tahini

1 tbsp fresh lemon juice

1 tsp curry powder

0.25 tsp garlic powder

salt and pepper to taste

Preparation

  1. Roughly mashed chickpeas in a bowl with a fork.
  2. Add all ingredients.
  3. Mix until well combined.
  4. Refridgerate a few hours for the flavors to meld.
  5. Can be used as a dip or a spread.