This spicy chipotle hummus recipe is a spinoff of our favorite hummus recipe. It's still just as easy to make, but sometimes you've just gotta change things up.
If you're using canned beans, drain them and reserve some liquid.
Put beans in food processor with tahini, lemon juice, chipotle pepper, garlic, and cumin.
Process until smooth. Add some of the reserved liquid or water if necessary. Add salt and pepper to taste. (I use about a half-teaspoon of each.)
Store in fridge if you won't be serving it right away. Drizzle with a bit of olive oil before serving, unless you prefer a lower fat, oil-free hummus.
Notes
To use dry garbanzo beans: Soak one pound of beans overnight, making sure they’re covered by about 4″ of water. Drain and rinse beans. Put beans in a stock pot, again covering them with about 4″ of water. Gently boil for about an hour or until beans are soft. Drain. Use four cups of cooked beans in recipe and freeze the rest for next time.