Prep 40 mins
Cook 10 mins
A healthy appetizer or snack, and a departure from the more traditional hummus. The fresh basil really makes this recipe stand out.
- 2 cups cooked garbanzo beans or 2 cups cannellini beans, ¼ to ½ cup liquid reserved
- 1 cup chopped walnuts
- 1 cup basil leaves
- 3 tablespoons olive oil
- 5 teaspoons lemon juice
- 1⁄2 teaspoon salt
- 1 pinch cayenne
- sundried tomato flour tortillas or jalapeno flour tortilla
- olive oil
- 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.
- Cover and blend until nearly smooth.
- Add a little more liquid if mixture seems stiff.
- Lightly oil a cookie sheet or two.
- Preheat oven to 375 degrees.
- Cut the tortillas into 8-10 wedges and brush with olive oil.
- Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp.
- Serve the spread with the tortillas and some celery, carrot sticks and scallions for dipping.
I prepared this exactly as the receipe suggests. I thought it would taste, well, more walnutty then it did. The beans and basil overpowered the sutle taste of the walnuts and they ended up as just a flavoring. Maybe Bead Dip with Walnut flavor would be a better name. I probably won't make this again as walnuts are expensive to use in a chip dip and the flavor wasn't worth the price.