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* 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.
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
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1st Keep
 sixsenses5
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