Whether served on bread or pita slices, this spread is an ideal, not-too-filling appetizer.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Drain garbanzo beans, reserving the liquid. In a blender or food processor bowl, combine beans and 2 tablespoons of the reserved liquid, the walnuts, basil leaves, olive oil, lemon juice, salt, and pepper.

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Instructions Checklist
  • Cover and blend or process until nearly smooth. (Scrape down sides and add additional reserved liquid if mixture appears stiff.) Serve on toasted baguette slices or pita slices. Store, covered, in the refrigerator up to 5 days. Makes about 1-1/4 cups.

Nutrition Facts

34 calories; 3 g total fat; 0 g saturated fat; 0 mg cholesterol; 25 mg sodium. 1 g carbohydrates; 0 g fiber; 1 g protein; 0 IU vitamin a; 0 mg vitamin c; 0 mg calcium; 0 mg iron;

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