1 can (15oz) chickpeas (garbanzo beans), rinsed
1/2 cup celery, sliced
1/2 cup carrots, diced
1/4-1/3 cup scallions
1/4 cup hummus or tahini
1-2 Tablespoons Dijon mustard
Dash of garlic
1/2 tsp ground cumin
Juice of 1 lemon
1 small handful of pumpkin seeds, optional
Place the chickpeas in a medium bowl and mash roughly with a fork or potato masher.
Add the remaining ingredients and mix well. If you like a creamier consistency, add more hummus.
Taste for seasoning.
Serve however you like—make a sandwich, serve on a bed of leafy greens, or scoop up with crackers, bell peppers, and celery sticks.
Store leftovers in an airtight container in fridge for about a week.