Roasted Red Pepper Hummus

Serves 12

4 cloves garlic
1 tsp sea salt
3 Tbs tahini
1/4 C fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
1/2 C extra virgin olive oil
1/2 C oil packed roasted red peppers, drained
1/4 C finey shredded fresh basil
2 Tbs extra virgin olive oil
1/8 tsp paprika (optional)

Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth.  Pour in the garbanzo beans and 1/2 C olive oil'; Process until smooth again, scraping the sides of the bowl occasionally.  Once smooth add the roasted red peppers, and pulse until they have been chopped to very small pieces and are incorporated into the hummus.  Finally add the basil, and pulse a few times until mixed in.

Spread the hummus into a shallow serving dish, and make a few decorative grooves on top.  Refrigerate at least 1 hour, then drizzle with 2 Tbs olive oil and sprinkle with paprika before serving.