Ingredients
- 1 (15 ounce) can garbanzo beans (chickpeas)
- 1 extra-large ripe avocado fruit (or 2 small)
- 1 lime (juice of 1 lime)
- 1/2 teaspoon tumeric (or curry powder, start with 1/4 teaspoon curry and add in more to taste)
- 1/2 teaspoon garlic powder
- Pinch cayenne pepper
- 4 to 6 green onions, finely chopped
- 1 celery stalk, finely diced (for some crunch -- or if you don't like celery then chopped sunflower seeds may be another option)
- Vegenaise (to mix in or spread on bread)
- Sea salt and fresh ground pepper, to taste
- Bread slices
- Lettuce leaves or fresh baby spinach leaves or sprouts
- Tomato slices
How to Make
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Step 1: Rinse and drain the chickpeas. Place half on two pieces of paper towels, Place a paper towel on top and roll with your hands (this will remove the skins. Pick out the skins and discard. Repeat with the remaining garbonzo beans and remove the outer skins.
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Step 2: Place the beans in a food processor add in next 5 ingredients; process until smooth but still a little chunky (depending on how you like it). Transfer to a bowl. Mix in green onions and celery or seeds, season with salt and pepper to taste.
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Step 3: Cover and refrigerate a few hours.
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Step 4: Serve between bread slice with lettuce and tomatoes.
We hope you enjoy this recipe!
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