|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 10g||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A variation on the usual vegetarian bean dip recipes, this garbanzo (chickpea) bean dip is made with vegetarian pesto sauce for a gourmet twist. Try out this flavorful pesto dip recipe—courtesy of Bush's Beans—to use for a vegetarian appetizer or even as a sandwich spread for a vegetarian sandwich.
- 1 16 ounce can garbanzo beans (rinsed and drained)
- 1 cup sour cream
- 2/3 cup prepared basil pesto sauce
- 1/2 cup chopped red bell peppers or sun-dried tomatoes (drained)
- 2 Tbsp lemon juice
- 1/8 tsp ground black pepper
- Crackers and sliced vegetables to serve
Coarsely mash garbanzo beans with fork or pastry blender.
Stir in sour cream, pesto, red pepper, lemon juice, and black pepper.
Cover and refrigerate for 1 to 2 hours.
Serve with assorted crackers and cut up fresh vegetables.