Mediterranean

Pesto-Hummus
From: vmh@intellicorp.com

• 1 can of chickpeas (garbanzo beans), almost drained (keep juice)
• 2 bunches of basil (or so), chopped. Should make at least 1 packed cup of basil
• Juice of 1/2 lemon

Put chickpeas, basil, and some of the lemon into bowl.

Puree 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.