Guest guest Posted September 6, 2007 Report Share Posted September 6, 2007 Pesto Hummus 1 can chickpeas, almost drained, keep juice 2 bunch basil, chopped. at least 1 packed cup 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. Add some minced garlic. Use like pesto sauce on pasta. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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