Ingredients:

4 cups of cooked chickpeas or 2 15-ounce cans of chickpeas, drained and rinsed, separated
1/4 cup tahini
1/4 cup lemon juice (2 lemons)
2 tablespoons vegan mayo
1 clove of garlic
1 teaspoon salt
1 teaspoon ground cumun
1 teaspoon ground coriander
2 tablespoons water
1 medium red onion, cut into big chunks
1 or 2 stalks of celery, cut into big chunks
1/2 fresh herbs—combination of parsley, cilantro and/or mint
Salt and pepper

Directions:

In a food processor, add 1/2 cup chickpeas, tahini, lemon juice, mayo, garlic, salt, cumin, coriander and water. Pulse until smooth. Pour this into a bowl. No need to rinse or clean the food processor bowl. Put the remaining chickpeas, onion, celery and herbs in the food processor and pulse until the desired texture but keep it chunky. Combine the chunky misture with the smooth mixture and mix to combine. Season with salt and pepper.

Notes:

I serve this on top of crackers or spread on bread as a sandwich.