Smoky Southwest Hummus

I love a good batch of hummus, and I can eat A LOT of it. But sometimes I like to change it up a bit from a traditional hummus. So this is my southwest spin on hummus. It still has the thick, creamy, dippable qualities of a traditional hummus, but this one is smoky and a bit spicy. Once you make this hummus, you will begin to think of a million different ways you can put your own twist on this classic dip. The possibilities are endless. Enjoy!

Ingredients:
-1 15 oz can garbonzo beans/chick peas, drained and rinsed.
-1/4 cup tahini (don't be intimidated by it- it's just sesame seed paste and you can find it in every grocer store)
-juice of 2 limes
-2 cloves of garlic
-1/2 tsp sea salt
-1/2 tsp ground cumin
-1/2 tsp ground coriander
-1/4 tsp chipotle chilli powder (if you don't have this, go ahead and use smoked paprika)
-1/4-1/3 cup extra virgin olive oil

Directions:
-Toss all of the ingredients except for the olive oil in your food processor or high powered blender and give it a few pulses.
-With the motor running, stream in the olive oil until you reach a consistency you like. You will have to stop a couple of times and scrape down the sides to make sure to get rid of the chunks.
-Serve with cucumber chips, celery sticks, bell pepper slices, or homemade Sprouted Ezekial Tortilla Chips.

*Please use organic ingredients when possible

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