Basil Chickpea Dip with Cucumbers

1 can of chickpeas (drained and rinsed), keep the liquid
1 small garlic clove, minced
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 to 1/2 cup fresh basil leaves*

1 small cucumber, quartered lengthwise and deseeded
salt and pepper to taste

* The basil flavor can be quite overpowering when you keep the dip in the fridge overnight. Use 1/4 cup basil when you want to serve the dip the next day, and 1/2 cup when you serve the dip immediately.

Serves 4-8

In a food processor combine chickpeas, garlic, lemon juice, olive oil and washed basil leaves. Blend until smooth. Roughly chop the deseeded cucumber, then add to the chickpea mix, and pulse again, until cucumbers are finely chopped. They should keep a little texture. If the mixture seems to dry, add some of the retained chickpea liquid. Season with salt and pepper. Serve immediately or keep in airtight container in the fridge.

© Anja' sFood 4 Thought. Recipe from