This is an expansion of a friend’s recipe that is a vamp on the basic hummus recipe but without the tahini. It doesn’t take much and it uses canned garbanzo beans and little bit of olive oil, lemon juice and basil. And it’s a yummy appetizer, side or dinner unto itself.
For this you’ll need x2 15 oz. cans of chickpeas/garbanzo beans (drained, but save some of the water), 3-4 Tbsp olive oil, 3 Tbsp lemon juice, 1/3 cup fresh basil, 2 garlic cloves (crushed and peeled), 1/2 Tbsp salt, a good grind of pepper.
Place everything (except the extra water from draining the beans) into a food processor or blender. Blend by pulsing a few times in order to mix everything together, then add the bean water a few tablespoons at a time, pulsing in between, until you start to get a consistency you like.
Blend everything together well and place into a serving bowl with fresh veggies and pita bread on the side for dipping.