Lemon Garlic Hummus

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A great tasting dip is a must for picnics, parties, or if you’re flying solo for snack time. This homemade, lemon-infused hummus dip rocks! Straight from my book, The Empty Medicine Cabinet, it’s the perfect hummus recipe for any occasion. Use it as a spread for vegetable wraps, as a dip for tasty baked crackers or chips, or sink your favorite veggies (baby carrots, bell pepper slices, etc.) into it. No matter how you cut it, you have a flavor-packed hummus dip that’s both healthy and delicious!

Lemon Garlic Hummus

vegan lemon garlic hummusPrep time: 10 minutes

1 15-ounce can no-salt-added chickpeas, drained
2 cloves garlic, pressed
1 tablespoon low-sodium soy sauce
1 tablespoon spicy brown mustard
¼ cup tahini
Juice of one freshly squeezed lemon

Pinch of cayenne pepper (optional)
Add all ingredients into blender or food processor and blend until smooth. If consistency is clumpy or thick then add a small amount of water to obtain a smoother consistency. Refrigerate any unused portion for up to three days.

If you liked this recipe then check out my other recipes here.

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Check out my book, The Empty Medicine Cabinet, to start your journey towards better health. This step-by-step guide leads you through many of today’s common chronic diseases (heart disease, obesity, diabetes, cancer, and more), giving you the facts on food versus medication in treating these medical conditions. The book also contains an easy-to-follow guide on how to adopt a whole foods, plant-based diet as a part of an overall lifestyle change, producing the best possible health outcomes for you and your family. Hurry and get your copy today!

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  1. Pingback: Summertime Veggie Wrap – Plant Based Pharmacist

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