1 can garbanzos, drained
1/4 onion, chopped very fine
1-2 kosher dill pickles, chopped very fine
black pepper to taste
enough Dijon mustard to make desired consistency
This spread resulted when I tried to make a chickpea salad type of stuff and wound up over mashing the garbanzos.
Basically, put everything in the food processor and grind it all up together. It should be pretty smooth.
I put in lots of mustard and the result is a very pickley mustardy taste. I dipped pretzel chips in it and it was very tasty that way, but its even better spread inside a pita with veggie burgers or whatever leftovers you have laying around. Tomatoes from the garden, bean salad, GREAT with leftover coleslaw, etc...