Walnut Spread

A healthy appetizer or snack, and a departure from the more traditional hummus. The fresh basil really makes this recipe stand out.

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 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
•  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.