2 cans chickpeas; roughly mash half using food processor
1 onion, finely chopped
3 kale leaves, finely chopped
4 cloves garlic/minced garlic
2 lemons, juiced
3 Tbsp Tahini
3 Tbsp Dijon mustard
2 Tbsp red wine vinegar
1 Tbsp Maple Syrup
Salt and pepper to taste
Banana peppers or pickles of choice for topping
Simply mix all ingredients together. If you plan to eat on bread or a wrap later, you can toast it to keep it from getting soggy. Great on its own, as a side, or as a portable sandwich or wrap.
