Chipotle Hummus

Ingredients:

two 15 oz. cans garbonzo beans (chickpeas) drained, with liquid reserved
2 tsp. cumin powder
3/4 tsp. freshly ground pepper3/4 tsp. salt
1/3 cup fresh lemon juice
1/4 cup Extra virgin olive oil
1 tsp. fresh garlic chopped
1/3 cup tahini (sesame seed paste)
4 whole chipotle chiles in adobo sauce (use more or less to taste) (to use dried, rehydrate in hot water first)
2 tsp. adobo sauce from canned chipotle chiles (use more or less to taste)

Instructions:

Puree all the ingredients except the bean liquid in a food processor, then gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend until all the graininess is gone, then cover and refrigerate for at least 1 hour. Serve on pita bread, tortilla chips or whatever you like.

Recipe adapted from the Grit Restaurant Cookbook.