Yield: 4 servings 1 16-oz. can garbanzo beans, rinsed and drained 1⁄4 cup light ranch dressing 3 Tbsps. warm water 1 Tbsp. lemon juice 1 clove garlic 1 cup red bell pepper, cut into strips 1½ cups baby carrots 4 4-inch pitas, cut into wedges 1. Combine garbanzo beans, salad dressing, water, lemon juice and garlic in food processor. Process until smooth. Serve as a dip with pepper strips, carrots and pita wedges.Recipe and photo from Hidden Valley Ranch.

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