Not So Deviled Eggs

Ingredients:

1 can (15oz) chickpeas
2 teaspoon white wine vinegar
2 tablespoon olive oil
2 tablespoon water
1 1/2 tablespoon nooch
1 1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
sliced pickles
fresh baguette
paprika

Instructions:

Put all ingredients in the blender, minus the pickles, baguette and paprika.

Blend until smooth. If content seems too dry, add water to get a desired consistency.

Cut the baguette into thin slices similar to what you’d have for bruschetta.

Slice up some pickle strips, not super thin, you want that nice crisp bite.

Put all the stuff from the mixer into a plastic baggie and cut out a corner.

Place baguette chips out, place a pickle strip on each and squeeze out mixture on top.

Sprinkle paprika on and chill for a bit before serving.

Makes 24 to 30 pieces.