Pesto Hummus

• 1 can chickpeas (garbanzo beans) almost drained (keep juice)
• 2 bunch basil chopped
• 1/2 each lemon juiced

1. Put chickpeas, basil, and some of the lemon into bowl.
2. Puree using blender.
3. Add lemon juice until consistency and taste are pleasing.
4. If still too thick, you can add some of the leftover juice from the chickpea can.
5. Serve as a dip or use as a spread on fresh bread.
6. Variations (untested): Add some minced garlic.
7. Use like pesto sauce on pasta.

chickpeas, basil, lemon juiced

Taken from recipeland.com/recipe/v/pesto-hummus-40086 (may not work)