Roasted Red Pepper and Pesto Hummus

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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.