Garbanzo Pesto Dip

• 16 ounces garbanzo beans (rinsed and drained if using canned)
• 1 cup sour cream
• 23 cup basil pesto (sauce prepared)
• 12 cup red bell peppers, chopped or 12 cup sun-dried tomato, drained
• 2 tablespoons lemon juice
• 18 teaspoon ground black pepper
• cracker
• vegetables, sliced

1. Coarsely mash garbanzo beans with a fork or pastry blender.
2. Stir in sour cream, pesto, red pepper, lemon juice, and black pepper.
3. Cover and refrigerate for 1 to 2 hours.
4. Serve with assorted crackers and cut up fresh vegetables.

garbanzo beans, sour cream, basil pesto, red bell peppers, lemon juice, ground black pepper, cracker, vegetables

Taken from www.food.com/recipe/garbanzo-pesto-dip-361210 (may not work)