CURRIED CHICKPEA SPREAD (from Dr. Neal Barnard GET HEALTHY GO VEGAN COOKBOOK)
1 medium onion quartered.
3 garlic cloves
2 15-oz cans chickpeas drained & rinsed (or cook dry chickpeas)
1 tablespoon curry powder
3 tablespoons freshly squeezed lime juice
salt and pepper to taste
Wrap onion and garlic in foil. Bake at 350 for 1/2 hour until softened.
Add onion, garlic, and remaining ingredients plus 1/4 cup water to food processor until smooth.
SWEET POTATO HUMMUS (an Esselstyn Gem)
15 oz baked sweet potatoes skin removed
4 oz jar roasted red peppers in water drained
3 Tablespoons lemon juice
1/2 tsp fresh garlic finely diced
1/2 tsp ground cumin
pinch cayenne pepper
1/4 tsp salt
Fresh parsley chopped
Puree sweet potato, lemon juice, garlic, cumin, cayenne, and salt. Refrigerate til cool and sprinkle with chopped parsley.
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