Walnut Spread

Ingredients:

• 2 cups cooked garbanzo beans or 2 cups cannellini beans to 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

Steps:

• 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
• Cover and blend until nearly smooth
• Add a little more liquid if mixture seems stiff
• Lightly oil a cookie sheet or two
• Preheat oven to 375 degrees
• Cut the tortillas into 8-10 wedges and brush with olive oil
• Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp
• Serve the spread with the tortillas and some celery carrot sticks and scallions for dipping