Date: Fri, 03 Feb 95 09:23:19 PST
It can't get easier, and my husband, who does not particularly like
chick peas, inhaled it both times I made it. I am going to make a
version that is saucier and try using it on pasta. I'll see how well it works.
1 can of chickpeas (garbanzo beans), almost drained (keep juice)
2 bunches of basil (or so), chopped. Should make at least 1 packed cup of basil
Juice of 1/2 lemon
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.
Add some minced garlic.
Use like pesto sauce on pasta.