2 (15 oz. ea.) cans chickpeas, drained
1 (15 oz.) can Hunt's fire roasted diced tomatoes
2 spoonfuls hummus (your choice; can be tahini, pine nut, Greek olive etc.)
chopped bell peppers
chopped green onion
1 grated carrot (the big, long ones)
chopped cilantro
dash of roasted red pepper spice
dash of southwest-style pepper
dash of garlic salt
dash of cumin
dash of chili powder
dash of paprika
dash of parsley (yes, I used a lot of spices, but trust me, it's worth it!)
dash of regular ground pepper
2 Holland rusks, crushed/crumbled

Drain chickpeas and pour into a big bowl. Add remaining ingredients and mix. Pulse in food processor until it becomes thick and paste-like. Enjoy!

Submitted by: Kellie Hopkinson