ST. LOUIS — Serves 2-3
1, 15 oz can chickpeas, drained and rinsed
1/3 cup plain hummus
3 tablespoons minced shallot
2 tablespoon lemon juice
2 teaspoons dijon mustard
2 teaspoons capers
¼ teaspoon garlic powder
½ teaspoon fresh ground black pepper
Add the chickpeas to a medium-size bowl and lightly mash with the back of a fork. Add the rest of the ingredients and mix until well combined but still chunky. Store in an airtight container for three days.
Serve on top salads, spread on top toast or eaten with cucumber slices and crackers like Simple Mills or Mary's Gone Crackers.