Chickpea Dip

2 cups chickpeas (ie. Garbanzo beans), cooked and drained
¼-1/2 cup chopped green onions
2 cloves minced garlic
2 tbsp lemon juice
½ cup olive oil
2 cups chopped parsley
½ tsp dried basil
¼ cup sesame seeds (optional)

Puree all ingredients in blender at low speed. If mixture is too thick, add a little cooking water from the beans. Chill. Serve with raw vegetables.