1 (15.5 oz) can Chick peas (garbanzo)
½ cup fresh basil leaves
4-6 Roasted cloves of garlic
2-3 jalapenos peppers
⅛ cup olive oil
2 TBS lemon or lime juice - fresh
1 tsp. lemon or lime zest
Drain and reserve liquid from the chick peas. Heat chick peas in a saucepan (medium heat) to warm (about 2 minutes). Place basil leaves, garlic, peppers in a food processor. Pulse until chopped fie. Add the warmed chick peas to the herb mixture with ¼ cup of the reserved liquid from the chick peas. Pulse until the mixture begins to get creamy. Add the oil and additional liquid to the desired consistency. Serve with crackers and vegetables. Note: You may use any combination of herbs or spices to make this dish. I have used parsley, cilantro and thyme.
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