• ½ cup Forager Project Sour Cream
  • 3 Tbsp chopped Italian parsley
  • 2 Tbsp chopped dill
  • 1 ½ tsp Dijon mustard
  • ½ tsp paprika
  • ¼ tsp pepper
  • 2 (15-oz) cans chickpeas – drained and rinsed
  • ½ cup chopped celery
  • ¼ cup minced shallot
  • Salt to taste


Mix together sour cream, parsley, dill, mustard, paprika and pepper.

Add in remaining ingredients and combine.

Optional: Serve with vegan, gluten-free bread

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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