Roasted Red Pepper and Pesto Hummus

Name: Roasted Red Pepper and Pesto Hummus
Yield: 0
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

Makes0 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.

This article was originally published on Oct 01, 2003

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