Mushrooms make a great snack for little fingers and this recipe is a good source of vitamin b, niacin and riboflavin.

• 2 cans 15.5- ounce no-added salt chickpeas (garbanzo beans)
• 3 whole garlic cloves crushed
• 1/2 cup vegetable or chicken broth
• 1/3 cup sesame seed paste (tahini)
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1  roasted red bell pepper
• 1 cup of sliced mushrooms

Mix chickpeas, crushed garlic, broth, tahini, lemon juice, olive oil, salt and roasted bell pepper. Using the immersion blender combine all ingredients until smooth. Serve with sliced mushrooms.

Recipe Yields: 10 Servings

Store the hummus dip in the fridge for up to 7 days