Roasted Red Pepper Hummus with Black Olives

I adore hummus. I could eat an entire bowl of the stuff by myself. And I especially love when roasted red peppers are whizzed into the mix. This time, I tried something new - roasted red peppers AND black olives. Holy cow! Not only do the black olives add a fun twist taste-wise, they add a unique texture to the creamy spread. I'll be making this again (especially because this will be devoured by tonight). 

Want to prep ahead? The hummus can be prepared up to 1 day in advance. Cover and refrigerate. Bring to room temperature before serving.

Roasted Red Pepper Hummus with Black Olives

2 (15-ounce) cans garbanzo beans (chickpeas), rinsed and drained

1/4 cup tahini (sesame paste)

1/4 cup fresh lemon juice

2-3 cloves garlic, chopped

1/2 cup chopped drained roasted red peppers (from a jar)

1/2 cup pitted large black olives, quartered

Salt and ground black pepper

Preparation:

In a food processor, combine the garbanzo beans, tahini, lemon juice, and garlic. Process until blended (mixture will be coarse). Add the roasted red peppers and process until smooth. Fold in the black olives. Season to taste with salt and pepper. Serve with fresh vegetables and/or pita wedges. 

Makes about 2 cups