Hummus

¼ cup of roasted peppers – finely chopped
¼ cup of sundried tomatoes – finely chopped
¼ cup of black olives – finely chopped
Optionally: 1 TSP of crushed pepper flakes (spicy)
2 TBSP of Extra Virgin Olive Oil
Pinch of salt
Pinch of ground pepper

Mix together with a spatula.

Taste and add salt and/or pepper if needed.

Place hummus into a small food container and let it cool in the refrigerator until you serve it.

2 cups of chickpeas
1 TBSP of liquid from chickpea can
¼ cup of Extra Virgin Olive Oil
Juice from one large lemon
¼ cup tahini paste
1 clove of garlic – whole
½ TSP of salt
¼ TSP of ground pepper

Process on high speed until perfectly smooth and a creamy texture without chunks is reached (about 7 – 9 minutes).

Taste and add salt and/or pepper if needed.

Place hummus into a small food container and place part or all of the optional toppings on the top (if you plan to plate your hummus later, you can keep the optional toppings separated until then).

Refrigerate overnight for best results (ingredients will be able to settle completely).