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| 1 Dose | Chickpeas (garbanzo beans), |
| | Almost drained (keep juice) |
| 2 Bund | Basil (or so), chopped. |
| | Should make at least 1 |
| | Packed cup of basil |
| 1/2 | Lemon juice |
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Put chickpeas, basil, and some of the lemon into bowl. Puree using blender. Add lemon juice until consistency and taste are pleasing. If still too thick, you can add some of the leftover juice from the chickpea can. Serve as a dip or use as a spread on fresh bread.
Variations (untested): Add some minced garlic. Use like pesto sauce on pasta.
Individual recipes copyrighted by originator. Fatfree Recipe collections
SueSmith9@aol. Com using Mmconv. Archived through kindness of Karen Mintzias, km@salata. Com.
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