Roasted Red Pepper and Pesto Hummus


  • 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.


  • 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.

This article was originally published on Oct 01, 2003

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