This recipe arrived with a packet of information from the North American Olive Oil Association.
2 cans (15 oz. each) garbanzo beans
2 tablespoons tahini paste
Sign Up and Save
Get six months of free digital access to the Tri-City Herald
3 garlic cloves
1 tablespoon cumin
3/4cup extra virgin olive oil
Salt to taste
2 jalapenos, seeded and finally chopped
3 roasted red peppers
1/4cup extra virgin olive oil
In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve.
In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste.
To serve, place the pepper mix on top of the center of the hummus. Serve with baked pita bread or pita chips.
Makes 10 to 12 servings.
Tip: You can purchase prepared roasted red peppers at the grocery store, where you can also find tahini paste in the ethnic or international aisle or at local Mediterranean markets.