Sun-Dried Tomato Pesto Hummus

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1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained

6 tablespoons store-bought or homemade sun-dried tomato pesto, recipe follows

1/3 cup fat-free or low-fat plain Greek yogurt

Juice of 1 small lemon (2 tablespoons)

1 large garlic clove, chopped, or to taste

1/4 teaspoon sea salt, or to taste

1/8 teaspoon ground cayenne (optional)

2 tablespoons chopped fresh flat-leaf parsley or basil

Add the chickpeas, pesto, yogurt, lemon juice, garlic, salt, and cayenne (if using) to a food processor or blender. Cover and puree. Adjust seasoning.

Spoon into a serving bowl and sprinkle with the parsley. Chill until ready to serve.

Sun-Dried Tomato Pesto

12 sun-dried tomato halves (not oil-packed), rehydrated

1/4 cup pine nuts, toasted

5 large garlic cloves

4 ounces soft tofu, drained

1/4 cup low-sodium vegetable broth

Juice of 1/2 small lemon (1 tablespoon)

3/4 teaspoon sea salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1/3 cup extra-virgin olive oil

2 tablespoons freshly grated Parmigiano-Reggiano or other Parmesan cheese