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.