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!!