Substitute any beans here. I think the lighter-colored beans allow the basil flavor to come through better, and the color of the dish is more appealing.

1 cup chopped fresh basil
2 garlic gloves, finely chopped
2 c cooked or canned chickpeas, drained
2 c cooked or canned cannellini (white kidney) beans, drained
2 T lemon juice
2 T olive oil
salt and pepper, to taste

1. Combine all of the ingredients and puree in a food process or blender until smooth. You may have to do this in batches. If the spread seems a little dry, add some of the cooking liquid, can juice, or water. Refrigerate for at least an hour to blend flavors.