Roasted Red Pepper and Pesto Hummus

This article has not been rated yet.

Makes

0 servings

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.

Ingredients

  • 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

Instructions

  • 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.

FILED UNDER:
MORE RECIPES LIKE THIS