Hummus is a wonderful all purpose spread or dip.

Unfortunately for those of us who want to stay on the strick Esselstyn diet, almost all the hummus on store shelves have olive oil or tahini oil. So we make our own.

Hummus:

 One 16 oz can chickpeas (garbanzos)   (drain most of liquid)

Juice of ½ lemon (add the zest from the lemon)

2 tablespoons Bragg Liquid Aminos

 

Optional additions:

2 cloves of garlic

1 jalapeño, seeded

1 cup of dark olives

1 bunch of fresh mint

1 cup of fresh spinach

1 cup of cooked eggplant

1 tablespoon of Crescendo Raspberry Balsam vinegar

1/2 cup of red bell pepper

Put all in a food processor (I use a Cuisinart Mini)

Serve with Marys Gone Crackers

(Help on this came from Rip Esselstyn’s book Engine 2 Diet.