Lemon Basil Hummus Dip - cooking recipe

Ingredients

16 ounces chickpeas (garbanzo beans)
5 large fresh basil leaves (1/2 c)
1 garlic clove, peeled
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon ground black pepper
1 teaspoon soy sauce
12 ounces pepperidge farms baked naturals toasted wheat crisps crackers (1 box)

Preparation

drain the chickpeas, reserving 1 tablespoon liquid. Rinse the chickpeas.
Place the chickpeas, reserved liquid, basil, garlic, lemon juice, oil, pepper and soy sauce into a food processor container. Cover and process until the mixture is smooth. Serve with the Wheat Crisps for dipping.