• 1 can chickpeas
  • About 1/2 sweet onion, diced
  • 1 rib celery, finely diced (optional)
  • 1 heaping tbsp dried cranberries
  • 3-4 heaping tbsp dried tarragon
  • 1 tsp mushroom powder
  • 1/4 tsp poultry seasoning
  • 10 turns freshly ground whiskey barrel smoked black pepper
  • About 1/4 cup cashew sour cream


  1. Set the sour cream aside for now
  2. Drain and rinse the chickpeas (VERY IMPORTANT: reduces heavy “beany” flavor)
  3. Combine the chickpeas and all remaining ingredients EXCEPT SOUR CREAM in a large bowl. Mash with pastry cutter until desired texture is achieved.
  4. Add sour cream and mix well to combine

Pastry/dough blender/cutter