Serve with cut up celery, carrots, cauliflower and other fresh vegetables for a low calorie Mediterranean-inspired snack or appetizer.
1/3 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 (16-ounce) can garbanzo beans, rinsed and drained well
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained, patted dry
2 large garlic cloves, peeled
2 teaspoons fresh lemon juice
1 1/2 tablespoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
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