Roasted Red Pepper Hummus with Extra Virgin Olive Oil

1 7 oz. jar of Roasted Red Peppers, drained
2 – 15 oz. cans garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1/3 cup Certified Ultra-Premium Extra Virgin Olive Oil of your choice or any infused olive oil
2 teaspoons sea salt, or to taste

Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle olive oil over the top if desired.
By: Chef Rachel Bradley

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