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
Pesto-Garbanzo Dip
Yield: Makes 3 cups
Recipe from
Ingredients
- 1 (7-ounce) container pesto sauce*
- 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
Preparation
- 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.
Pesto-Garbanzo Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Blender, Food Processor
- PUBLICATION: Southern Living
More Recipes for Appetizers
-
Parsley and Walnut Pesto
Cooking Light -
Kalamata-Garbanzo Hummus
Oxmoor House -
Creamy Garbanzo Dip with Sun-Dried Tomatoes
Oxmoor House
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy