1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1/3 cup reduced-fat mayonnaise
1 tablespoon sun-dried tomato pesto sauce mix
1 teaspoon lemon juice
In a food processor or blender, combine the beans, mayonnaise, sauce mix and lemon juice; cover and process until blended. Transfer to a small bowl. Store in the refrigerator.