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prep time: 10 minutes, serves 8-10 2 15 oz. cans garbanzo beans, rinsed and drained 1/2 cup kalamata olives, drained 1/2 cup balsamic vinegar 1 tsp. kosher salt 1/2 tsp. black pepper 1 oz. fresh basil leaves, finely chopped 4 oz. gorgonzola cheese, crumbled 1/4 cup olive oil 1. Rinse the garbanzo beans and drain. Drain the kalamata olives. Place in a food processor and chop to a smooth consistency. Add the vinegar, salt, pepper, and fresh basil and pulse until thoroughly mixed. 2. Transfer to a mixing bowl, and fold in the cheese and olive oil. Use immediately or refrigerate. |
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