This is excellent stuffed into or spread on pita bread, as well as on crispbreads and crackers. I like it best on fresh pumpernickel bread.

Ingredients

　　One 16-ounce can chickpeas, drained and rinsed

　　1/3 cup soy mayonnaise

　　1/2 green bell pepper, finely diced

　　1 tablespoon fresh lemon juice

　　1/2 teaspoon ground cumin

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　　The Vegetarian 5-Ingredient Gourmet