Walnut Spread
- 1 15- oz. can garbanzo beans
- 1 cup chopped walnuts
- 1 cup lightly packed fresh basil leaves
- ¼ cup olive oil
- 2 Tbsp. lemon juice
- ¼ tsp. each salt and pepper
- Drain beans reserving liquid
- In food processor, combine ¼ cup reserved liquid with remaining ingredients. Cover and process, scraping down sides adding liquid as needed to make a smooth mixture.
- Store in refrigerator for 4-5 days
- Serve with raw baby carrots, cucumber sticks, and fresh string beans (or any veggie you like)
