Freshly-prepared home-made pesto is best, but you can substitute store-bought, usually found in a jar in the Italian/pasta aisle. -Jackie Capurro
Preparation time: 15 minutes
- 1 can (16 ounces) garbanzo beans, rinsed and drained
- 1 cup sour cream
- 2/3 cup prepared basil pesto sauce
- 1/2 cup chopped red bell peppers and/or drained sun dried tomatoes
- 2 tablespoons lemon juice
- 1/8 teaspoon ground black pepper
- Assorted crackers
- Assorted fresh vegetables, cut upCoarsely mash beans with fork or pastry blender. Stir in sour cream, pesto, red pepper/tomatoes, lemon juice and black pepper. Cover and refrigerate for 1 to 2 hours. Serve with assorted crackers and cut up fresh vegetables.Makes about 2-1/2 cups