Part 4/7:
The second recipe is a delightful hummus and dill sandwich, ideal for a quick lunch or snack. Begin by draining cooked chickpeas and mashing them with a fork until smooth. Mix in 1/4 cup of vegan mayonnaise (or a preferred alternative) and 1/4 cup of toasted sunflower seeds to add crunch.
Chop half an onion and a bell pepper into small pieces, then incorporate them into the mixture. For added flavor, include fresh chopped dill and sliced green onions or chives. The mixture can be spread over whole-grain bread or used as a filling for wraps with fresh tomato and lettuce, or enjoyed as a dip with crispy vegetables or crackers.