MEDITERRANEAN WALNUT SPREAD

"Whether served on bread or pita slices, this spread is an ideal, not-too-filling appetizer."

1 cup canned garbanzo beans (about 1/2 of a 15-oz. can)
1/2 cup chopped walnuts
1/2 cup lightly packed basil leaves
2 tablespoons olive oil
2 to 3 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Toasted thin baguette slices or pita bread slices (for serving)

Drain garbanzo beans, reserving the liquid. In a blender or food processor bowl, combine beans and 2 tablespoons of the reserved liquid, the walnuts, basil leaves, olive oil, lemon juice, salt, and pepper. Cover and blend or process until nearly smooth. (Scrape down sides and add additional reserved liquid if mixture appears stiff.)

Serve on toasted baguette slices or pita slices.

Store, covered, in the refrigerator up to 5 days.

Makes about 1 1/4 cups
From: Jacquelyn Smith, White Oak, Pa.
Source: Better Homes and Gardens magazine, March 1999