1 (15-oz.) can no-salt-added chickpeas, drained and rinsed 2 large cloves garlic, chopped 2 Tbsp. fresh lemon juice 1 1/2 Tbsp. spicy brown mustard, or to taste Freshly ground black pepper, to taste In a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper to taste, and 2 Tbsp. water, and process until uniformly smooth. Serve immediately or refrigerate until ready to use; refrigerate any leftovers. Makes 1 1/4 cups. Ann Esselstyn recipe.