jerusalem-chickpea-sandwich-filling-353974.json

{
    "directions": [
        "Pulse the celery in a food processor until coarsely chopped. Add the chickpeas, 5 tablespoons sauce, 2 tablespoons lemon juice, and salt. Pulse to create a coarse puree. Taste and add more sauce, lemon juice, and/or salt as needed."
    ],
    "ingredients": [
        "1 small rib celery, quartered, or 1 broccoli stalk, trimmed, peeled, and quartered",
        "1 3/4 cups cooked chickpeas or 1 (15-ounce) can chickpeas, drained (rinsed if nonorganic)",
        "5 to 6 tablespoons Lemon-Tahini Sauce",
        "2 to 3 tablespoons freshly squeezed lemon juice",
        "1/2 teaspoon salt, or to taste"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sandwich",
        "Food Processor",
        "Vegetable",
        "Side",
        "Picnic",
        "Vegetarian",
        "Kid-Friendly",
        "Back to School",
        "Lunch",
        "Legume",
        "Chickpea",
        "Vegan",
        "Sugar Conscious",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Jerusalem Chickpea Sandwich Filling",
    "url": "http://www.epicurious.com/recipes/food/views/jerusalem-chickpea-sandwich-filling-353974"
}