Walnut Spread

Walnut Dip


1 15- oz can garbanzo beans

1 cup chopped walnuts

1 cup lightly packed fresh basil leaves

¼ cup olive oil
2 tbsp.

lemon juice
¼ tsp. each salt and pepper


Drain beans reserving liquid. In food processor or vitamix combine ¼ cup reserved liquid with remaining ingredients.

Cover and process, scraping down sides and adding liquid as needed to make a smooth mixture.

Serve with raw baby carrots, cucumber sticks, and fresh string beans (or any veggie you like).

(Yields 2.5 cups) (servings: ½ legume,1/2 nut, ½ oil) 168 calories, 8 g (21%)carbohydrates, 4 g (8%)protein, 12 g (71%) fat per 4 tsp. serving

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