Ingredients

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar or 2 tablespoons lemon juice
• 1 -2 garlic clove, finely minced garlic
• 1 tablespoon minced black olive
• 1 tablespoon minced green olives or 1 tablespoon capers
• 2 cups cooked garbanzo beans, if using canned rinsed and well drained
• 1 tablespoon sun-dried tomato, finely minced
• 1/4 cup finely minced red bell peppers or 1/4 cup minced roasted red pepper
• 1 tablespoon finely minced red onion, given a slight rinse and drain
• 1/2 generous teaspoon fresh minced rosemary
• 1 generous tablespoon fresh minced basil
• 1 generous tablespoon fresh minced flat leaf parsley
• red pepper flakes
• 1/4 teaspoon cumin (optional)

Instructions

1. Pulse half the chickpeas in a food processor with the olive oil. Mix remaining ingredients together.

2. Season to taste with pepper.

3. Salt if desired just do taste because the olives, capers and canned chickpeas have lots of sodium.

4. Marinate for at least 30 minutes in the refrigerator.

5. Spread on sliced Crusty grilled Ciabatta bread.

6. Garnish with additional olive oil and fresh herbs.

7. Optional:.

8. Stuff into endive.

9. Top cucumber slices.