For a switch from the usual side dishes you have with lunch, try this easy-to-make hummus, served with raw veggies.

1/2 15-ounce can no-salt-added navy beans, rinsed and drained
2 tablespoons chopped bottled roasted red bell peppers
2 tablespoons fat-free sour cream
1 1/2 teaspoons cider vinegar
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon bottled minced roasted garlic
1/4 teaspoon no-salt-added liquid smoke (optional)
1 1/2 teaspoons olive oil (extra-virgin preferred)
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2 cups sliced fresh vegetables, such as red bell peppers, carrots, yellow summer squash, or cucumbers, or a combination

In a food processor or blender, process the hummus ingredients except the oil until the desired consistency. Transfer to a small bowl. Stir in the oil. Serve at room temperature with the vegetables or cover and refrigerate for up to two days before serving.

Store unused beans in the refrigerator for up to two days or freeze them in an airtight container for up to one month. Better yet, double the recipe and use part of it as a snack.