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Garbanzo Pesto Dip

Recipe By: BUSH'S® Beans   Photo By: BUSH'S® Beans
Mashed garbanzo beans go well in this creamy mixture highlighted by pesto and red peppers.
 
  • Prep: 15 Minutes
  • |
  • Cook: 0 Minutes
  • |
  • Total: 15 Minutes
 
20
 
 
  • 1 (16 ounce) can BUSH'S® Garbanzo Beans, rinsed and drained
    •
  • 1 cup sour cream
    •
  • 2/3 cup prepared basil pesto sauce (usually in a jar, found in the Italian/pasta sauce aisle)
    •
  • 1/2 cup chopped red bell peppers or drained sun dried tomatoes
    •
  • 2 tablespoons lemon juice
    •
  • 1/8 teaspoon ground black pepper
    •
  • Assorted crackers
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  • Assorted fresh vegetables, cut up
    •
 
  1. Coarsely mash BUSH'S BEST 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.
Nutrition Information
 
 
More Reviews (3)
Reviewed By: Holly K
I would actually put this between 3 and 4 stars, but I'll rate it 4 for the potential. I made this recipe as directed using red peppers. It's a great idea, but it just seemed to be missing some "umph". I added a little more pesto and some salt and it helped, but I'm still not satisfied (but I'm a perfectionist with cooking :) I wonder if the Sun Dried Tomatoes would have been a better option than the red peppers to get that extra flavor it needed?! The crackers may matter too. I ate it with Multigrain Wheat Thins and then tried it with some new Colby Cheese Wheat Thins and for some reason the flavors of the dip came out a lot more with the Colby ones. It was still not perfect, but a lot better. Also I used a hand blender to mix it a little better b/c it was too chunky for me.
Reviewed By: pamflynow
YUM! Don't change a thing... I did it with the Sun Dried Tomatoes and no red peppers.
Reviewed By: BEENANERS
Really easy and very tasty. I added a jar of sundried tomato pesto instead of basil pesto. Great change from regular homous