SOUTHWESTERN HUMMUS
This recipe is from the newspaper and credited to the cookbook, Chips, Dips & Salads.

1 teaspoon crushed garlic, or more to taste
1 (15-ounce) can garbanzo beans, drained
1/2 cup tahini
1/2 to 1 dried chipotle chile, rehydrated in hot water, water reserved; or from canned chipotle in adobo sauce
3 Tablespoons lemon juice
2 Tablespoons olive oil
1/4 teaspoon ground cumin
Cayenne pepper to taste
Salt to taste
Paprika or cayenne

Place garlic, beans, tahini, chile, lemon juice, olive oil, cumin, cayenne, salt, and pepper in a blender or food processor and blend to desired consistency. Use water from rehydrating chipotle if needed to thin.

Serve topped with little more olive oil and paprika or cayenne.

Makes about 2 cups