Smoky Chipotle Hummus




      2 (15.5 ounce) cans garbanzo beans, drained

      1/2 cup water

      1/4 cup tahini (sesame-seed paste)

      1/4 cup fresh lemon juice

      2 tablespoons olive oil

      1 canned chipotle pepper in adobo sauce

      2 cloves garlic

      1 1/2 teaspoons cumin

      1 (7 ounce) jar roasted red bell peppers, drained

      6 oil-packed sun-dried tomatoes, drained

      1/2 cup chopped cilantro

      1/2 teaspoon salt

      ground black pepper to taste



1.   Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth.

2.   Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base.

3.   Transfer to a serving bowl, cover, and chill until ready to serve.