Veggie Dip Trio - cooking recipe

Ingredients

Carrot Ginger Hummus:
1 (14.5 ounce) can DEL MONTE(R) Sliced Carrots, drained
1 (10 ounce) container classic hummus
1 tablespoon lemon juice
2 teaspoons minced garlic
Cilantro leaves for garnish
Spicy Beet Hummus:
1 (14.5 ounce) can DEL MONTE(R) Sliced Beets
1 (10 ounce) container classic hummus
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
Chopped pistachio nuts for garnish
Minty Pea Hummus:
1 (15 ounce) can DEL MONTE(R) Sweet Peas, drained
1 (10 ounce) container classic hummus
1 tablespoon lemon juice
1/2 cup packed fresh mint leaves
Crumbled feta cheese for garnish

Preparation

For each dip, combine all ingredients in a food processor. Pulse until smooth.
Serve with grilled sliced baguette, pita chips or vegetables.