Chickpea Sandwich Spread

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.

Makes: About 2 cups

• 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.

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