Southwestern Hummus
  • 2 cans (15 ounce) Garbanzo Beans, drained and liquid reserved
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons minced garlic
  • ½ cup tahini
  • 1 lemon, juiced (3 tablespoons)
  • 1 lime, juiced (3 tablespoons)
  • 2 tablespoons reserved liquid from the beans
  • ½ teaspoon cumin
  • 1 Chipotle Pepper in Adobo Sauce, diced
  • 1 tablespoon liquid from the can of Chipotle Chilies
  • ⅓ cup fresh Cilantro, rough chopped
  • 2 tablespoons Olive Oil, go around the bowl of the food processor a couple of times.
  1. Drain both the cans of garbanzo beans reserving the liquid in a small bowl.
  2. Place the beans in the bowl of a food processor.
  3. Add the salt, garlic, tahini, lemon juice, lime juice, the 2 tablespoons of reserved liquid, cumin, the Chipotle Pepper, adobo sauce, and cilantro.
  4. Pulse several times to blend.
  5. Scrape the sides of the bowl and add the 2 tablespoons of olive oil.
  6. Continue processing until the hummus is smooth.
  7. If you need to, you can add more of the reserved liquid or olive oil if it is not creamy enough.
Recipe by Sunflower Supper Club at