Cilantro & Roasted Onion Hummus

Take this traditionally Mediterranean appetizer south of the border when you use our Cilantro & Roasted Onion Olive Oil.

Quick, easy and delicious, it’s a great reason to keep a couple cans of garbanzo beans in the cupboard. 

Ingredients

• 1 16 oz can of chickpeas or garbanzo beans

• 2 tablespoons The Olive Scene Cilantro & Roasted Onion Olive Oil

• 2 tablespoon The Olive Scene Garlic Olive Oil

• ¼ cup tahini

• ¼ cup water

• 3 tablespoons The Olive Scene Sicilian Lemon Balsamic Vinegar

• ¾ teaspoon salt

• ¼ teaspoon ground cumin

• ¼ cup roasted red peppers or red pepper relish

Instructions

1. Drain chickpeas. Combine all ingredients in blender or food processor.

2. Blend for 2 minutes on low, then 2-3 minutes on high until thoroughly blended and smooth.

3. Chop or slice thinly, the roasted red peppers and add as a garnish

4. Serve immediately with toasted pita bread, or vegetables, or cover and refrigerate. Use within 3 days.

recipe adapted from The New Best Recipe