Lemon Basil Hummus Dip
Serving Size / Yield
- 1 can (about 15 oz.) chickpeas (garbanzo beans)
- 1/2 C. loosely packed fresh basil leaves
- 1 clove garlic, peeled
- 1 Tbs. lemon juice
- 1 Tbs. olive oil
- 1/4 tsp ground black pepper
- 1 teaspoon soy sauce
- Pepperidge Farm® Baked Naturals® Wheat Crisps Toasted Wheat
Drain the chickpeas, reserving 1 tablespoon liquid. Rinse the chickpeas with cold water and drain well in a colander.
Place the chickpeas, reserved liquid, basil, garlic, lemon juice, oil, black pepper and soy sauce into a food processor. Cover and process until the mixture is smooth. Serve with the wheat crisps for dipping.
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