1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 garlic cloves
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons finely chopped fresh cilantro
Salt and pepper to taste
Pita chips, assorted vegetables
How to Make It
Remove and discard top layer of oil from prepared pesto sauce.
Process beans and garlic in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour pesto sauce, olive oil, and lemon juice through food chute, blending well. Transfer to serving bowl; stir in cilantro and salt and pepper to taste.
Serve with pita chips and assorted vegetables.
Note: For testing purposes only, we used DiGiorno Basil Pesto Sauce.
Okay changes that make this great and light
Use fresh homemade herb pesto and Add tahini and used lemon zest and roasted garlic cloves... To make it lighter I reduced oil and substitute plain nonfat yogurt
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