Walnut Spread

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 cups cooked garbanzo beans or 2 cups cannellini beans, â¼ to â½ 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 tortilla
• olive oil

Recipe

• 1 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.
• 2 cover and blend until nearly smooth.
• 3 add a little more liquid if mixture seems stiff.
• 4 lightly oil a cookie sheet or two.
• 5 preheat oven to 375 degrees.
• 6 cut the tortillas into 8-10 wedges and brush with olive oil.
• 7 bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp.
• 8 serve the spread with the tortillas and some celery, carrot sticks and scallions for dipping.