I have shelves full of cookbooks, but can always make room for more, especially when it’s one as gorgeous and delicious as the latest cookbook from Heidi Swanson, Super Natural Every Day, which Tony gave me for my birthday. Here’s my version of my current favorite recipe from the book, which looks a bit like hummus but tastes, because of the mustard and dill, like a vegetarian tuna salad. Her recipe uses the spread as a sandwich filling, but I just eat it spread on crackers or flatbread.
1 can (15 oz) chickpeas
1/4 cup minced red onion
1 celery rib, minced
1 tbsp chopped fresh dill
salt to taste
1/2 cup yogurt
1 tbsp Dijon mustard
Juice of half a lemon, or more to taste, plus a bit of grated zest
Pulse two-thirds of the chickpeas in a food processor until coarsely ground. (They’ll look like wet breadcrumbs.) Add them to a medium bowl with the whole chickpeas, then stir in the onion, celery, dill, and some salt.
Whisk the yogurt, mustard and lemon until well combined and add enough to the chickpeas to moisten. Add more according to your taste (I like this spread rather moist, but if you’re making sandwiches you might want to keep it drier.) Serve in lavash flatbread or pita wraps with salad greens, or simply scooped from a bowl with pita triangles or chips.