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Pesto Hummus

herb, low-fat, middle east, sauces

1 can chickpeas (garbanzo beans),
1 almost drained (keep juice)
2 bunch basil (or so), chopped.
1 should make at least 1
1 packed cup of basil
1/2 lemon juiced

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. Posted by vmh@intellicorp.com to the Fat- Free Digest [Volume 15 Issue 4] Feb. 4, 1995. Individual recipes copyrighted by originator. FAT- Free Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á

Yield: 1 servings

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