I love trying out new recipes, and I love a good pun, so this recipe seemed like an obvious choice to try! This variation uses mayonnaise, but can easily be made vegan using Cashew Cream or even soya milk. It works well in sandwiches, but is great as a mezze option with pittas or flatbreads.
2 x 400g cooked chickpeas, drained
1 medium white onion, finely chopped
3 tbs sunflower oil
1 tsp medium curry powder
2 tbs mayonnaise
2 tbs fresh coriander, chopped
Salt and pepper to taste
1. Gently saute the chopped onions in the oil for 5 minutes until soft, ensuring they do not brown.
2. In a blender or food processor, add the onions, chickpeas, curry powder and coriander and pulse (I prefer it a but lumpy, but you can do it until smooth)
3. In a large bowl add the chickpea mixture to the mayonnaise and season.
4. Chill for 1/2 an hour before serving.