- 2 cup cooked chickpeas (1 can)
- 1 stalk celery – chopped fine
- 2 scallion – sliced
- 1 tsp fresh lemon juice
- 1/8 tsp sea salt to taste
Method
- Drain and rinse the chickpeas.
- Place the chickpeas in food processor and chop loosely.
- Add the celery, scallion, lemon juice and salt. Blend for few seconds to combine.
- Transfer to a bowl. Blend a bit more with a fork to reach desired consistency.
- Store in airtight container for up to 4 days.