Spicy Tu-Nah

Method

1. 1 Roughly chop the gherkins and cut the celery and red onion into a few chunks; they'll get broken down further, but smaller pieces help the blade catch evenly.
2. 2 Add the chickpeas, gherkins, celery, red onion, Dijon mustard, mayonnaise, capers, nori sheets, lemon juice, nutritional yeast, and sriracha (if using) to a food processor. Season with a pinch of salt and pepper, then pulse in short bursts until the mixture holds together with a creamy texture but still has some chunks running through it. Scrape down the sides with a spatula as needed, and pulse more or less depending on how chunky you like it.
3. 3 Transfer to a jar, drizzle with a little extra virgin olive oil, then close and store in the fridge.