August 29, 2018
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons fresh parsley chopped
1/2 teaspoon salt
1/2 teaspoon cumin
3 packets SPLENDA® Naturals Stevia Sweetener
1 19-ounce can garbanzo beans drained
2 cups red bell pepper chopped
olive oil-flavored cooking spray
1Spray non-stick saute pan with olive oil spray. Saute red peppers for 4 to 5 minutes. Set aside.
2In food processor, add all ingredients including red peppers. Puree for 1 minute, scrape the sides, and continue to puree until smooth.
3Refrigerate until serving time.
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