- 2 cups cooked chickpeas or one 15-ounce can chickpeas, rinsed and drained
- 3/4 cups bottled sauerkraut with 2 tablespoons of its juice
- 2 Tbsp fresh dill, minced
- 2 Tbsp Dijon mustard
- 1 tsp freshly ground black pepper
Blend all ingredients well in a food processor and serve with crackers.
This recipe comes from Vedge Restaurant in Philadelphia.