Ingredients:
2 cups cooked garbanzo beans or 2 cups cannellini beans, 1/4 to 1/2 cup liquid reserved
1 cup chopped walnuts
1 cup basil leaves
3 tablespoons olive oil
5 teaspoons lemon juice
1/2 teaspoon salt
pepper
1 pinch cayenne
sundried tomato flour tortillas or jalapeno flour tortillas
olive oil
Directions:
In a blender or food processor combine beans and 4 tablespoons of reserved liquid and the rest of the ingredients, except the tortillas and olive oil.
Cover and blend until nearly smooth.
Add a little more liquid if mixture seems stiff.
Lightly oil a cookie sheet or two.
Preheat oven to 375 degrees.
Cut the tortillas into 8-10 wedges and brush with olive oil.
Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp.
Serve the spread with the tortillas and some celery, carrot sticks and scallions for dipping.
Servings: 8-10
Time preparation: 40 min.
Time total: 50 min.