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.