Garbanzo Pesto Dip

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

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