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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 10 |
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A healthy appetizer or snack, and a departure from the more traditional hummus. The fresh basil really makes this recipe stand out. Ingredients:
2 cups cooked garbanzo beans or 2 cups cannellini beans, 1/4 to 1/2 cup liquid reserved |
1 cup chopped walnuts |
1 cup basil leaves |
3 tablespoons olive oil |
5 teaspoons lemon juice |
1/2 teaspoon salt |
pepper |
1 pinch cayenne |
sundried tomato flour tortillas or jalapeno flour tortilla |
olive oil |
Directions:
1. In a blender or food processor combine beans and 4 tablespoons of reserved liquid and the rest of the ingredients, except the tortillas and olive oil.
2. Cover and blend until nearly smooth.
3. Add a little more liquid if mixture seems stiff.
4. Lightly oil a cookie sheet or two.
5. Preheat oven to 375 degrees.
6. Cut the tortillas into 8-10 wedges and brush with olive oil.
7. Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp.
8. Serve the spread with the tortillas and some celery, carrot sticks and scallions for dipping.
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