Author Notes
This is a recreation of a dip served many years ago at the Wine Country Inn in Napa Valley. When we returned last year I found that what I had concocted from memory was very close to the original. —revmeg
Ingredients
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2
cans garbanzo beans, rinsed
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2
cloves garlic
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12 - 16
leaves fresh basil
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1/4 cup
fresh lemon juice
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3 tablespoons
Hellman's mayonnaise
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1 teaspoon
salt
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2 tablespoons
olive oil
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1-4 tablespoons
water, as needed for texture
Directions
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Whizz it all up in the food processor. Add water as needed. Serve with veggies or pita. Add kalamata olives or sun dried tomatoes if you want.
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