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Bean and Basil Spread

1 cup chopped fresh basil
2 garlic cloves -- finely chopped
19 ounces canned chickpeas -- drained and rinsed or 2 cups cooked chickpeas
19 ounces canned cannellini (white kidney beans) -- drained and rinsed or 2 cups cooked beans
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
1 dash pepper

Combine all of the ingredients and puree in batches in food processor or blender until smooth. Refrigerate to blend flavors. Makes six cups.

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