Nutrition as Medicine

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Spreads and Dips

Pizza Hummus

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contributed by Sharon McRae, 

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

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