Lemon Basil Hummus Dip

I found this recipe in a leaflet. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 10 mins
• Serves: 6-8

Ingredients

• 16  ounces chickpeas (garbanzo beans)
• 5  large fresh basil leaves (1/2 c)
• 1  garlic clove, peeled
• 1  tablespoon lemon juice
• 1  tablespoon olive oil
• 1⁄4 teaspoon ground black pepper
• 1  teaspoon soy sauce
• 12  ounces  pepperidge farms baked naturals toasted wheat crisps  crackers (1 box)

Directions

1. drain the chickpeas, reserving 1 tablespoon liquid. Rinse the chickpeas.
2. Place the chickpeas, reserved liquid, basil, garlic, lemon juice, oil, pepper and soy sauce into a food processor container. Cover and process until the mixture is smooth. Serve with the Wheat Crisps for dipping.