2 cans garbanzo beans – drained, with juices reserved
2 T. nutritional yeast
1 t. sea salt
2 T. coconut milk cream
Combine ingredients in a bowl & gently toss.
Bake on a silpat or parchment lined baking sheet at 425 for 25 minutes, stirring after 15 minutes.
Allow to cool.
1/2 – 3/4 c. reserved chickpea/garbanzo bean juice (commonly called aquafaba & used as egg white replacement)
2 T. toasted sesame seeds
1/2 cup toasted pecans
1/2 cup finely diced onion
1/3 cup chopped cilantro
1-2 T. diced jalapeno
1/2 t. salt (to taste)
1 T. nutritional yeast
1 t. dijon mustard
1/2 t. ground ginger
1-2 t. maple syrup (to taste)
1/8 t. nutmeg
1/4 t. smoked paprika or liquid smoke – to taste
1-2 T. vegan sour cream or plain yogurt
Place reserved bean juices into a bowl & beat with an electric mixer on high until the mixture reaches soft peaks (similar to egg whites). Mix in mustard, ginger, nutmeg, sesame seeds, salt & paprika to taste.
Combine roasted chick peas, pecans, sesame seeds, nutritional yeast & garbanzo bean juice mixture in food processor & process until garbanzos & pecans are coarsely broken.
Place mixture in medium bowl & mix in jalapeno, onion, & cilantro. Add sour cream/yogurt if needed to add moisture then add maple syrup & additional salt – to taste.
Serve in a pita, or as a sandwich with mixed greens, arugula, spinach, kale, avocado, tomato, sprouts etc. with lightly toasted wheat or sour dough bread.
Tart dried cherries
Dill pickles (add a bit of pickle juice to the mixture too)
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com