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Ingredients

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• 1 (15-oz.) can chickpeas ((rinsed and drained))
• 1/4 cup roasted unsalted sunflower seeds ((if salted, scale back on added salt))
• 3 Tbsp vegan mayo ((sub tahini for a more earthy, nutty flavor))
• 1/2 tsp dijon or spicy mustard ((if using tahini instead of mayo, use half as much mustard))
• 1 Tbsp maple syrup ((or sub agave or honey if not vegan))
• 1/4 cup chopped red onion
• 2 Tbsp fresh dill* ((finely chopped))
• 1 healthy pinch each salt and pepper ((to taste))
• 4 pieces rustic bread
• Sliced avocado, onion, tomato, and or lettuce ((optional // for serving))
• 1/4 cup hummus
• 1/2 medium lemon, juiced ((1/2 lemon yields ~ 1 Tbsp or 15 ml))
• 3/4 - 1 tsp dried dill*
• 2 cloves garlic ((minced))
• Water or unsweetened almond milk ((to thin))
• Sea salt to taste ((optional // I didn’t need any))