Ingredients

• 1 (15.5 ounce) can garbanzo beans (chickpeas), drained
• 1/3 cup pitted Spanish Manzanilla olives
• 1 teaspoon minced garlic
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 1/2 teaspoons chopped fresh basil
• 1 teaspoon cilantro leaves
• salt and pepper to taste

Instructions

1. Place garbanzo beans, olives, and garlic into the bowl of a blender or food processor. Pour in olive oil and lemon juice; season with basil, cilantro, salt, and pepper. Cover and puree until smooth. Hummus can be served immediately, or covered, and stored in the refrigerator until ready to use.