Chipotle Hummus - cooking recipe

Ingredients

2 (15 ounce) cans garbanzo beans, drained with liquid reserved (chickpeas)
2 teaspoons cumin powder
3/4 teaspoon fresh ground pepper
3/4 teaspoon salt (or to taste)
1/3 cup fresh lemon juice
1/4 cup olive oil
3 -4 fresh garlic cloves, chopped
1/3 cup tahini
4 whole chipotle chiles in adobo (or to taste)
2 teaspoons adobo sauce, from canned chipotle chiles (to taste)

Preparation

Puree all the ingredients except the bean liquid in a food processor, then gradually add the minimum amount of chickpea liquid (or water) 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 warmed pita bread or tortilla chips.