Kicked Up Hummus

by Katie of:
1 (29 oz.) can of garbanzo beans (chickpeas) drained with liquid reserved separately
2 cloves of garlic
1/2 c. of tahini (many grocery stores are carrying this now in their middle east section of the store)
the juice of one lime (or about 1/4 c.)
2 chipotle in adobo peppers and 1 tablespoon of the liquid from the can
1/2 cup of cilantro
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4-1/2 c. olive oil
Put all this (Except the olive oil and bean liquid) in your food processor and pulse it just until all the garbanzo beans start to process up and the cilantro is mixing in nicely.Then, turn your processor on and begin to drizzle in some of the canning liquid (about 1/2 cup). Keeping the food processor on, drizzle about 1/4 cup of olive oil through the top feeder spout into the bean mixture. When the consistency is correct, it should be like the consistency of being a little thinner than natural peanut butter.

I eat this on whole wheat or whole grain pita bread (just toast or warm them up briefly), cut into triangular wedges, but dipping fresh crudités (veggies) in it are also divine. Drizzle a tiny bit of olive oil over the hummus and dot it with some Sambal Oleek (a ground chili paste found on the Asian aisle at your market)