This is a lovely healthy dip with lots of flavour
- 1 c. fresh basil
- 3 cloves garlic, minced
- 1-2 red chilis, minced
- 1/4 c. pistachios, soaked in water
- 2 c. chickpeas, boiled and drained
- 2 Tbsp. olive oil
- 1/2 c. water
- 3 Tbsp. lemon juice
- 2 Tbsp. Fibergy Plus
- salt to taste
- Place the basil leaves, garlic and chilis in a food processor and pulse until finely chopped.
- Add in the pistachios (drained), chickpeas, olive oil, water, lemon juice, Fibergy Plus and salt. Pulse until smooth.
- Place in a bowl and drizzle with a little olive oil and sprinkle with chopped pistachios. Serve with fresh vegetables, pita wedges or crackers. This is also great as a sandwich spread!
Recipe from Usana
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