Pesto Hummus recipe
chickpeas (garbanzo beans)
almost drained (keep juice)
Put chickpeas, basil, and some of the lemon into bowl.
Purée using blender.
Add lemon juice until consistency and taste are pleasing.
If still too thick, you can add some of the leftover juice from the chickpea can.
Serve as a dip or use as a spread on fresh bread.
Variations (untested): Add some minced garlic.
Use like pesto sauce on pasta.