1 - 15oz. Can chickpeas
2 – tbsp Olivia extra virgin olive oil
1 – tbsp lemon juice
1 – tbsp chopped red onion
½ tomato, chopped

Combine all ingredients.  Let stand 15-20 minutes and serve.

25 Kalamata olives, pitted
1 tbs capers drained and rinsed
1 tsp lemon juice
2 tsp Olivia extra virgin olive oil
pepper to taste

Place all in blender until smooth.  Serve with fresh bread.

1 – 15oz. Can chickpeas, drained, liquid reserved
1 – clove garlic
2 tsp ground cumin
½ tsp salt
1 tbsp Olivia Extra Virgin Olive Oil

Place all in blender.  Blend at low speed adding reserved liquid a little at a time until desired consistency.  Serve with bread, crackers, raw vegetables, or on pita.