Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

1 can (16 oz.) garbanzo beans (drained)
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 tsp. dried basil
2 tbsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. salt
1/4 cup chopped black olives

In a food processor, combine beans, tahini, lemon juice, garlic, salt and pepper; process until smooth. Add in the red peppers and the basil and continue to process until mixture is smooth and peppers are finely chopped. Spoon into another dish and cover with plastic wrap. Refrigerate for 4-6 hours, garnish with chopped olives and serve.

*Johnna's tip: Add in more salt if you like, 1/2 tsp. is just a good starting point. Serve with pita chips or pita bread.

Picture source: http://wildharvestorganic.com/servlets/recipeDetails?recipeId=5