Chickpea Sandwich Spread (DF)

This tastes better after it has been in the fridge overnight.  

Ingredients:

1 package silken tofu (I used  Mori-nu Tofu )

2 Tbsp lemon juice

1 tsp dijon mustard

3 to 4 large medjool dates

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3 cans chickpeas, drained

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1 and 1/2 Tbsp Nutritional Yeast Flakes  (I use Now Foods)

2 tsp garlic powder
2 tsp onion powder
2 tsp turmeric
3/4 tsp celery seed
3/4 tsp Black Salt  (I use The Spice Lab's)
3/4 tsp black pepper
1 and 1/2 tsp dry ground mustard 

4 or 5 stalks celery, cut into small pieces

2 Tbsp dried dill

3 Tbsp dried parsley

3 Tbsp apple cider vinegar

Directions:
Drain the package of tofu and squeeze to get out as much water as possible.  Blend the tofu, lemon juice, mustard, and dates until smooth and well blended.

Place the tofu mixture in a bowl. 

Blend the 3 cans of chickpeas to desired texture. 

In a bowl, combine the tofu mixture, chopped/blended chickpeas and all the rest of the ingredients and mix together until well combined.

Refrigerate overnight.   This will keep in the fridge for several days.