Hummus With Pesto

Hummus has become a necessary staple at our house and buying it in those little bowls from the supermarket is just too expensive. We can get through about six of those a week and that adds up to $20 for hummus. I can make the same amount for about $4 so it doesn't take a genius to see that's the way to go. Starting with dried beans would make it even cheaper. My family likes to dip hummus with chips or carrots and use it as a spread on wrap sandwiches. A half cup serving has 5 grams of protein and is low in sodium and fat and it's delicious.

Hummus

1 19 oz. can chick peas (drained and rinsed)

juice of one lemon

1 teaspoon pesto

1 Tablespoon olive oil (use less for low fat)

1/2 teaspoon salt

1/2 teaspoon garlic powder

pinch of pepper

1/4 cup water

Blend all ingredients in a food processor with blade. Adjust consistency with more or less water.

Alternate ingredients for pesto: roasted red peppers, olives, capers or all of the above.