1 can chickpeas, drained and rinsed (I like Eden unsalted)

3 tablespoons hummus or tahini

1 tablespoon of mustard (I use Westbrae unsalted)

juice of a 1/2-1 lemon (about 1 and 1/2 tablespoons)

1/4 red onion, diced (can use scallions)

2-3 stalks celery, cut into chunks

2-3 pickle spears, cut into chunks (I buy Bubbe’s (fermented) or Trader Joe’s organic)

salt or salt substitute, to taste

pepper, to taste