Adapted from "Simple No Tahini Hummus" on page 158 and "Hummus Salad Dressing" on page 167 of "Prevent and Reverse Heart Disease" by Caldwell B. Esselstyn, Jr., M.D.

This stores well, but doesn't last long because it tastes so good. After a couple weeks, it may separate a little, but stirring will mix it right back again to a uniform consistency.

Makes about 3 cups

1 15oz can chickpeas
2 cloves garlic
3 tbsp lemon juice
4 tbsp vegatable stock or water
1 tsp Bragg Liquid Aminos or 1/8 tsp salt
1 cup balsamic vinegar
4 tsp yellow mustard or 2 tsp Dijon mustard

Mix all ingredients well in a blender.