Tahini-free, mild (for kids who don’t want a taste thrill) and easy to make, this protein-packed dip can accompany a plastic baggie filled with cut-up veggies or pita triangles for a deliciously dippy lunch.
1 540-mL can chickpeas, drained and rinsed
1/2 cup roasted red peppers, drained (can buy them in a jar)
1/4 cup mayonnaise
2 tbsp plain yogurt
1 garlic clove
1 tsp salt
1/4 tsp black pepper
Combine all the ingredients in a food processor or blender, and process until perfectly smooth, scraping down the sides a few times to make sure everything blends evenly. Serve with veggie dippers, pita triangles or tortilla chips.