3 roasted garlic cloves

1 can (16oz) of chickpeas

3 tbsp of low fat plain yogurt

3 tbsp of sun dried tomatoes pesto

1/2 lemon juice

1/4 tsp cayenne pepper

3 tbsp extra virgin olive oil

parsley

pinch of salt

pepper

In a food processor, add the roasted garlic. Then add the parsley, the drained chickpeas, sun dried tomatoes pesto, and yogurt.  Add cayenne pepper, the juice of the 1/2 lemon,  pepper and extra virgin olive oil, and salt. Chop them together until it is creamy or to your taste. It is ready!

You can serve it with chips, pita bread, or fresh vegetables. In the video, I garnish it with celery.

Buon Appetito!