You can’t go wrong with pesto. It’s universally loved and universally devoured any time it’s available. This dip is no exception. We have a very hard time keeping this dip in supply around here!1 cup dry chickpeas
3 cups water
1/4 cup prepared tahini, no sugar added
1 cup chopped fresh basil
6 cloves garlic, chopped
2 tablespoons lemon juice
1/4 teaspoon salt
Cook chickpeas and water on HIGH, covered, for 5–6 hours, until beans are soft and cooked through. When the beans are soft, use a hand blender to blend in remaining ingredients.
This data will change based on bread and sauce used. Sodium can be lowered with low-sodium marinara.
Serving size: 1/4 cup
Calories: 87; Total Fat: 3g; Saturated Fat: 0g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 54mg; Carbohydrates: 11g; Dietary Fiber: 3g; Sugars: 2g; Protein: 4g
This and other Skinny Ms. Slow Cooker recipes can be found in: