1 15oz can chickpeas (drained)
1 6oz block smoked tofu
1 tablespoon peanut butter
1 tablespoon tahini
1/2 teaspoon liquid smoke (its vegan, I checked)
1 tablespoon lime juice
1 tablespoon fresh chopped parsley
rice milk, soy milk or water (to thin if needed)
Throw everything in a food processor and blend until smooth.
I came up with this recipe after my husband was craving smoked salmon salad for his bagel. Although it doesn't taste exactly like smoked fish, it is a very good substitute. It is excellent on vegan crackers and toast points (as a pate)