|CHICKPEA SANDWICH SPREAD
Makes: About 2 cups
This easy preparation is especially tasty when spread on hearty whole-grain rye bread, but it's great spread on wedges of fresh pita bread, too.
16-ounce can chickpeas, drained and rinsed
1/4 cup minced red bell pepper
2 tablespoons minced fresh parsley
1 tablespoon minced scallion or chives
Juice of 1/2 lemon
2 tablespoons sesame paste (tahini)
1/2 teaspoon each: dried dill and ground cumin
Freshly ground pepper to taste
Mash the chickpeas well and combine with the remaining ingredients in a mixing bowl. Mix thoroughly and pat into a serving container. Cover and refrigerate until needed. Pack into a tightly lidded plastic container to transport.