contributed by Sharon McRae, www.eatwell-staywell.com
3 cups freshly cooked chickpeas (or 2 cans, drained and rinsed)
¾-1 cup water, adjusted for desired thickness
2 cloves garlic
Handful of sun-dried tomatoes (not in oil)
Chunk of red onion
4 Tbs nutritional yeast
½ tsp dried oregano
1 Tbs dried basil
Puree in food processor or high speed blender; serve over greens/salad, in a
collard green leaf as a roll up, or over brown rice cakes. I have also used
this to top Ezekiel Sprouted Grain English Muffins, then topped with tomato
sauce and spinach, baked at 350o for about 10-15 minutes and it tastes like
pizza!!
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I need to eat better! Thanks for sharing this info.
-Bob<a href=“www.nutritionasmedicine.org”></a>
-Bob<a href=“www.nutritionasmedicine.org”></a>

Hello great <a href=“”https://www.nutritionasmedicine.org/" rel="nofollow">https://www.nutritionasmedicine.org/“>Hi</a>
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Do you think eating pizza can affect on my heart , i have rare disease on my heart which make always walking with my pulse oximeter which i buy through this link :
http://therateinc.com/health/best-pulse-oximeter-reviews
http://therateinc.com/health/best-pulse-oximeter-reviews

Spreads, Dips and Sauces: Pizza Hummus http://t.co/iqhQqKMJ

Substituted 1/3 cup of the water with lemon juice, increased the chopped fresh garlic to 1.5 – 2 TBSP; Measured the sundried tomatoes as 1/2 cup (but more or less would be fine), softened them in water for 1/2 hour. Added the onion at the end after hummus was processed: about 4 TBSP or more of red or Vadalia onion diced and processed just enough to mix it in – to give it a crunch. â¨