You'll note that one of the ingredients in this spread is okara, something one has TONS of when making your own soymilk or tofu. Susan created this recipe as a way to utilize the never ending supply of okara, but notes that mashed tofu can be used as well. As someone who makes soymilk and tofu on a regular basis, I am thrilled to find a tasty use for my okara (although my dog is less than pleased ... he used to get all of it!)
If you do not have okara on hand, you can replace it with mashed, extra firm tofu.
Chickpea Spread with Herbs
© Susan Voisin. No reproduction without permission from the author.
See here for original post at FatFreeVegan blog.
1 1/2 cups cooked chickpeas
1/2 cup okara or tofu, mashed well
2 tablespoons Nayonaise (or other vegan mayo)
1/2 tablespoon Creole mustard
1/4 teaspoon Old Bay Seafood seasoning (or to taste)
2 teaspoons lemon juice
1 teaspoon soy sauce
1 rib celery, minced
1/2 teaspoon salt, or to taste
1 teaspoon fresh thyme leaves (or 1/4 tsp dried)
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
generous grating of black pepper
Mash the chickpeas well with a potato masher. Add all remaining ingredients and taste, adding more seasonings if necessary. Refrigerate until chilled. Serve as a sandwich filling, as a dip with crackers, or atop a bed of greens.
Brenda's notes: I used the food processor to mash the chickpeas. I really wondered if 1/4 teaspoon of the Old Bay Seasoning was enough, but for my tastes it was perfect. Not being familiar with Creole mustard, I just used dijon mustard and a squirt of hot sauce. Not having any fresh herbs on hand, I used both the dried thyme, as well as dried parsley (using about 1 teaspoon). Since I don't use pepper in anything, I eliminated that ingredient.