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Pizza Hummus
by Sharon McRae


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Editor's Note from Natalie Duhamel: Sharon, a fellow graduate from the Institute for Integrative Nutrition, sent me this fabulous-looking recipe for pizza hummus. So if your family balks at the idea of hummus, try this delicious twist!
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 tablespoons nutritional yeast
½ teaspoon dried oregano
1 tablespoon dried basil
Purée 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, and topped with tomato sauce and spinach, baked at 350o for about 10-15 minutes and it tastes like pizza!



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About the Author

Sharon McRae is a Certified Health Coach and mother of three, who has been adopting and applying principles of health and nutrition in her own life for more than three decades. She became a health coach to fulfill her passion of helping others feel their best and achieve optimal health through adaptation of a plant-based, whole foods diet, as well as other healthy lifestyle modifications. Sharon received her training at the Institute for Integrative Nutrition in New York City.





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