Loma Linda Sandwich Spread

1 15.5-ounce can chickpeas drained
1 3.8-ounce can sliced black olives drained
1 6-ounce can tomato paste
3 1/2 ounces firm tofu
2 tablespoons peanut butter
1 teaspoon lemon juice
1/2 teaspoon celery seeds
2 ounces pimientos
1 teaspoon onion powder
1/2 teaspoon Accent seasoning or substitute with additional salt to taste
1/4 teaspoon sea salt
1/2 teaspoon apple cider vinegar

Combine all the ingredients in a food processor and process until well blended.
Store in an airtight container in the refrigerator for up to a week.