| Mediterranean Walnut Spread 1/2 cup canned garbanzo beans, rinsed and drained
1/4 cup of chopped walnuts
1/4 cup lightly packed fresh basil leaves
2 tablespoons water
2 teaspoons lemon juice
1/8 teaspoon salt
Dash black pepper
1 large pita bread round(s), cut into wedges |
|
In a blender container or food processor bowl combine beans, walnuts, basil leaves, water, lemon juice, salt, and pepper. Cover and blend or process until nearly smooth, scraping down sides of container. If mixture is too thick, add additional water, 1 tablespoon at a time, until it is of spreading consistency. Serve the spread on pita wedges. To store any leftover spread, place in an airtight container and refrigerate up to 3 days. Makes 2 servings. This recipe provided by: BHG.com  | Better Homes & Gardens
This home and family service magazine is designed for husbands and wives who have a focal interest in the home and family. It services its readers in the form of ideas, help, information and inspiration to achieve a better home and family.
 |
Back to appetizers |
