Smoky Chipotle Hummus - cooking recipe

Ingredients

2 (15 ounce) cans garbanzo beans, drained (chickpeas)
1/2 cup water
1/4 cup tahini (sesame seed paste)
4 tablespoons fresh lemon juice
2 tablespoons olive oil
1 whole chipotle pepper, from canned chipotle peppers in Adobo sauce
2 large garlic cloves
1 1/2 teaspoons ground cumin
1 (7 ounce) jar roasted red peppers, drained
6 sun-dried tomatoes packed in oil
1/2 cup fresh cilantro, roughly chopped
1/2 teaspoon salt
fresh ground black pepper
warm pita bread (store bought or home made) or pita chips (store bought or home made)

Preparation

In a food processor, blend garbanzo beans and next 7 ingredients in processor until smooth.
Add red peppers, sun-dried tomatoes, cilantro, salt and pepper. Pulse process, using on/off turns, until coarsely chopped.
Transfer hummus to medium bowl. Cover and chill until ready to serve. Bring to room temperature before serving. Accompany with warm pita or pita chips. Can be made 2 days ahead.allows flavors to develop!