4 cups cooked chickpeas-
2 cloves fresh garlic
2TBS exra virgin olive oil
the pickle juice from one oz24 jar of Dill pickles (i used “Sweet Creek” organic dill pickles from Marlene’s grocery.)
sea salt- to taste
drain the chickpeas, put all of the ingredients in a food processor and puree. refrigerate- its a good substitute for mayo, also can be diluted to be a salad dressing and is good on a rice-cakes or crackers, celery sticks etc.