- 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
- 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.