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Lemon Basil Hummus Dip

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Ingredients

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	16 ounces chickpeas (garbanzo beans)
	5 large fresh basil leaves (1/2 c)
	1 garlic clove, peeled
	1 tablespoon lemon juice
	1 tablespoon olive oil
	1/4 teaspoon ground black pepper
	1 teaspoon soy sauce
	12 ounces pepperidge farms baked naturals toasted wheat crisps crackers (1 box)

Nutritional information

397.9

Calories

159 g

Calories From Fat

17.8 g

Total Fat

3.5 g

Saturated Fat

0 mg

Cholesterol

772.6 mg

Sodium

52.4 g

Carbs

4.6 g

Dietary Fiber

4.3 g

Sugars

7.7 g

Protein

104g

Serving Size

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Lemon Basil Hummus Dip

Name: Lemon Basil Hummus Dip
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6-8
Cuisine: American
Ingredients: : 16; : 5; : 1; : 1; : 1; : 1/4; : 1; : 12

Features:

Cuisine:

American

Good stuff! I made this without the olive oil, and ate it with veggies instead of crackers and still loved it. Recipe is from Bethenny Frankel, Celebrity Natural Food Chef. Thanks for posting!

30 min
Serves 6
Easy

Ingredients

Directions

Lemon Basil Hummus Dip, I found this recipe in a leaflet I have not tried this recipe, but I’m posting it for safe keeping , Good stuff! I made this without the olive oil, and ate it with veggies instead of crackers and still loved it Recipe is from Bethenny Frankel, Celebrity Natural Food Chef Thanks for posting!, I found this recipe in a leaflet I have not tried this recipe, but I’m posting it for safe keeping

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Steps

1 Done	Drain the Chickpeas, Reserving 1 Tablespoon Liquid. Rinse the Chickpeas.
2 Done	Place the Chickpeas, Reserved Liquid, Basil, Garlic, Lemon Juice, Oil, Pepper and Soy Sauce Into a Food Processor Container. Cover and Process Until the Mixture Is Smooth. Serve With the Wheat Crisps For Dipping.