1 (15-oz.) can no-salt-added chickpeas, rinsed and drained
2 cloves garlic, chopped
2 Tbsp. lemon juice
2 Tbsp. prepared yellow mustard
2 Tbsp. (or more) water
1/2 tsp. turmeric
1/2 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. onion powder
Place all ingredients in food processor and blend until smooth.
Add more water for a thinner consistency.
NOTE: Mustard Hummus makes a tasty dip for veggies, as well as
a great sandwich spread or potato topping.
Cook small whole potatoes. Cut in half lengthwise. Hollow out
center with a melon baller. Fill with Mustard Hummus and garnish
with parsley for a deviled egg look.
Spread toast with Mustard Hummus. Add sliced tomato for an
appetizer or open-faced sandwich.